Espresso Chocolate Chunk Brownies

The best espresso brownies with real espresso grounds! Fudgy and dense, adaptable recipe for a small or large pan!

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5 from 2 ratings

Espresso Chocolate Chunk Brownies

The best espresso brownies with real espresso grounds! Fudgy and dense, adaptable recipe for a small or large pan!

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Keyword: brown sugar, chocolate chunk brownies, cocoa powder, dark chocolate, eggs, espresso brownies, espresso grounds, flour, sugar

Servings: -20 brownies

Author: Beth

Ingredients

Brownies

1 ¼ cups all purpose flour
1 tsp salt
2 tbsp unsweetened cocoa powder
¾ cup chopped chocolate chunks or semi-sweet chocolate chips
10 oz dark chocolate chips equal to 1 & 1/4 cup
2 sticks unsalted butter cut into 1-inch pieces (1 cup)
3-4 tbsp espresso grounds or espresso powder
1 cup sugar
½ cup packed brown sugar
5 large eggs at room temperature
2 tsp vanilla extract

Glaze (optional)

2 tsp espresso grounds or powder
1 tbsp water
½ tsp vanilla
¾ to 1 cup powdered sugar

Instructions

Brownies

Preheat the oven to 350º F. Liberally butter a 9x13 inch baking pan. Remove the eggs from the fridge.
In a bowl, mix together the flour, salt, cocoa powder and chopped chocolate chunks. Set aside.
In a medium saucepan over low heat, combine the dark chocolate morsels, butter and espresso. Stir the mixture occasionally until everything is melted. Once melted, remove the pan from the heat.
Add the sugar and brown sugar to the chocolate mixture in the saucepan and mix. If the mixture is not already at room temperature, allow it to cool for a few minutes before adding the eggs.
Add three eggs to the chocolate mixture and mix well. Add the remaining two eggs, and mix again. Stir in the vanilla.
Slowly combine the flour mixture into the chocolate mixture, stirring to mix. Avoid over mixing, if a little bit of the flour is visible that’s okay.
Transfer the batter into the 9x13 inch pan, spreading evenly. Bake in the center of the oven for 22-27 minutes, Bake until a toothpick inserted into the center comes out with a few crumbs. Let the brownies cool completely before cutting.

Glaze (optional)

In a small bowl, dissolve the 2 tsp of espresso into 1 tbsp of water. Stir in the vanilla and powdered sugar, mix everything until smooth. Drizzle the glaze over the brownies either before or after cutting them.
Store the brownies in an airtight container, either on the counter for up to 2 days or in the fridge.

Notes

To bake this recipe in an 8x8 inch square pan, divide each ingredient in half. Bake for 15-20 minutes or until a few moist crumbs come out on a toothpick.

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