Triple Chocolate Espresso Brownies Recipes

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TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.**Take out Espresso if you want just chocolate brownies.

Provided by Coppercloud

Categories     Dessert

Time 50m

Yield 64 1" brownies, 64 serving(s)

Number Of Ingredients 10



Triple-Chocolate Espresso Brownies(Cook's Illustrated) image

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
  • In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
  • Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into quarters
3 tablespoons cocoa powder
1 1/2 tablespoons instant espresso
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup unbleached all-purpose flour

SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES

Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies.

Provided by Mirj2338

Categories     Bar Cookie

Time 55m

Yield 12 brownies, 12 serving(s)

Number Of Ingredients 10



Super Fudgy Triple Chocolate Espresso Brownies image

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  • Spray 8-inch square baking pan with nonstick vegetable cooking spray.
  • Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
  • Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
  • Fit second sheet in pan in same manner, perpendicular to first sheet.
  • Spray foil with nonstick cooking spray.
  • In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
  • Whisk in cocoa and espresso powder until incorporated.
  • Set aside to cool slightly.
  • Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
  • Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
  • Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
  • Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
  • Cut into 1-inch square and serve.
  • Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.

Nutrition Facts : Calories 294.5, Fat 17.9, SaturatedFat 10.8, Cholesterol 66.8, Sodium 120.6, Carbohydrate 34.9, Fiber 3.5, Sugar 21.1, Protein 5.2

5 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 tablespoons cocoa powder
1 1/2 tablespoons instant espresso or 1 1/2 tablespoons instant coffee powder
8 tablespoons unsalted butter, cut into quarters
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups sugar
1/2 teaspoon salt
1 cup all-purpose flour

TRIPLE CHOCOLATE BROWNIES

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11



Triple Chocolate Brownies image

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
  • In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
  • Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
  • Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
  • To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

ESPRESSO BROWNIES

Deep, dark, and espresso-flavored brownies - yum!

Provided by QUILTBUGJ

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 10



Espresso Brownies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Sift flour, cocoa, and salt together in a bowl. Set aside.
  • Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

Nutrition Facts : Calories 166 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 92.4 mg, Sugar 14.5 g

¾ cup white whole wheat flour
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
½ cup butter
1 tablespoon instant espresso powder
5 ounces semisweet chocolate chips
½ cup white sugar
¼ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract

TRIPLE CHOCOLATE BROWNIES

The DH saw this in Recipe + magazine and asked me to save to make. The cooks tip was that you can store these in an air tight container for up to 4 days (so you can make ahead) and they freeze well for up to 3 months. I have since made this but when I went to the pantry for my white chocolate chips/bits I discovered I only had dark chocolate, milk chocolate and caramel chips/bits so let the DH choose and he chose caramel other than that I made as directed and ended up with dense but moist brownie. DH has suggested a bigger pan may be better so would suggest a 25cm (10" x 10" instead of the 20cm (8" x 8") and he also said they may be better cut into smaller slices even half as they are very rich.

Provided by ImPat

Categories     Dessert

Time 40m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 9



Triple Chocolate Brownies image

Steps:

  • Preheat oven to 180C/160C for fan forced.
  • Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
  • Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
  • Cool slightly and stir in eggs, chocolate chips and essence.
  • Sift flour and cocoa over the chocolate mixture and stir to combine.
  • Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
  • Cool completely in pan (brownie will firm on standing).
  • Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.

Nutrition Facts : Calories 219, Fat 15.2, SaturatedFat 9.1, Cholesterol 64.3, Sodium 83.8, Carbohydrate 21.1, Fiber 2.2, Sugar 13.3, Protein 4.1

180 g dark chocolate (finely chopped)
125 g butter
3/4 cup brown sugar (firmly packed)
4 eggs (lightly whisked)
1/2 cup white chocolate chips (bits)
1 teaspoon vanilla essence
2/3 cup plain flour (all purpose)
2 tablespoons cocoa powder
icing sugar (to dust)

CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES

From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.

Provided by Marz7215

Categories     Dessert

Time 1h5m

Yield 64 1 inch brownies, 24 serving(s)

Number Of Ingredients 9



Chewy, Fudgy Triple Chocolate Brownies image

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
  • Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
  • In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
  • Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
  • Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
  • Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup unbleached all-purpose flour

TRIPLE ESPRESSO BROWNIES

Make and share this Triple Espresso Brownies recipe from Food.com.

Provided by beckas

Categories     Bar Cookie

Time 1h10m

Yield 18 bars

Number Of Ingredients 17



Triple Espresso Brownies image

Steps:

  • Heat oven to 350°F.
  • Grease bottom only of 13x9-inch pan.
  • In large bowl, combine all brownie ingredients, mixing well.
  • Spread in pan and bake at 350° for 28 minutes and remove from oven.
  • In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy.
  • Mix in the egg, 2 teaspoons coffee granules and vanilla.
  • In medium bowl, combine walnuts and chopped chocolate.
  • Add brown sugar mixture and blend well.
  • Gently spread filling over baked brownies.
  • Return to oven and bake an additional 17 to 20 minutes or until light brown.
  • In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth.
  • Remove from heat.
  • With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency.
  • Drizzle over warm brownies.
  • Cool 45 minutes or until completely cooled and cut into bars.

Nutrition Facts : Calories 419.4, Fat 30.5, SaturatedFat 11.2, Cholesterol 43.8, Sodium 140.8, Carbohydrate 40.5, Fiber 3.9, Sugar 8.9, Protein 6

1 (19 1/2 ounce) package brownie mix
1/2 cup oil
1/4 cup water
2 eggs
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup brown sugar
1 egg
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
1 cup coarsely chopped walnuts
12 ounces sweet dark chocolate or 12 ounces bittersweet chocolate, coarsely chopped
1/2 cup semi-sweet chocolate chips
1 tablespoon butter or 1 tablespoon margarine
1/8 teaspoon instant espresso coffee powder
1 -2 teaspoon milk or 1 -2 teaspoon whipping cream

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