Espresso Brownies
Doctored-up brownie mix loaded with espresso chocolate chips and topped with a coffee liqueur ganache — coffee and chocolate in every bite.
- Prep Time
- 15 min
- Cook Time
- 40 min
- Total Time
- 1 hr 25 min
- Servings
- Makes 24 brownies
I had one of my classic brainstorming moments cruising the baking aisle at Wal-Mart, staring at a wall of chocolate chips. Espresso chocolate chips caught my eye, and before I knew it I'd grabbed several bags along with a couple of boxes of brownie mix.
I wanted the coffee flavor to come through clearly without overpowering the chocolate, so I built in coffee three ways — brewed, extract, and liqueur in the ganache. And yes, I took the shortcut of starting with boxed brownie mix. I'd bet money nobody could tell.
Ingredients
- 2 boxes Duncan Hines chewy fudge brownie mix
- 1 cup vegetable oil
- 1/2 cup strong brewed coffee, cooled
- 4 eggs
- 1 tablespoon coffee extract
- 1 bag espresso chocolate chips
For the Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon coffee liqueur
Instructions
- 1Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper and coat with cooking spray.
- 2Dump the dry brownie mix into a large mixing bowl.
- 3In a small bowl, whisk together the oil, cooled coffee, coffee extract, and eggs.
- 4Pour the wet ingredients into the brownie mix and stir with a spatula until well combined and no dry powder remains.
- 5Stir in the espresso chocolate chips, then spread the batter evenly into the pan.
- 6Bake for about 40 minutes, until only a small amount of batter clings to a toothpick inserted in the center.
- 7Cool on a rack. Once cooled, make the ganache.
- 8For the ganache: heat the heavy cream in a microwave-safe dish for about 45 seconds, until it starts to bubble. Pour over the chocolate chips and whisk vigorously until smooth. Whisk in the coffee liqueur.
- 9Spread the ganache in an even layer over the cooled brownies. Refrigerate for 30 minutes to set before lifting out by the parchment and cutting into squares.
Tips
- For a sundae, top a warm brownie with coffee ice cream and a drizzle of chocolate syrup.
Storage & Reheating
Freezer instructions: wrap individually in plastic wrap, place in a ziplock bag, and store in the freezer for up to 3 months.
