So, I don’t know about you, but I have a bit of a chocolate problem. A problem, by the way of wanting it eat chocolate far to often than whats good for me. About every two weeks or so I get an intense craving for a really rich, chocolaty brownie. I like my brownies on the fudgy side, but I will never turn down a cakey brownie when offered. These Triple-Chocolate Espresso Brownies are a perfect combination!
If you’re a serious chocolate lover like myself, you probably know the trick to bringing out the intense chocolate flavor in any chocolate cake or brownie – the secret ingredient is coffee! Now before you turn your nose at coffee in brownies, I’m here to say that it really amplifies the chocolate flavor. The coffee flavor is pretty mild, but the finer notes of the bittersweet chocolate really come through beautifully! I like to top these with some chocolate covered espresso beans – the perfect complementary coffee notes that go so well with the chocolate and coffee flavor.
These brownies are perfect as nice treat with a cup of coffee, latte or cappuccino. The mild coffee flavor in the brownies pair beautifully with the flavor of the coffee in your cup!
I really love to add stuff to my brownie batter. Anything from Reese’s Peanut Butter cups, chocolate chips, peanut butter chips, Reese’s Pieces, nuts, dried cherries, and the list could go on and on. If I’m really craving chocolate I pile on a really fantastic frosting. These brownies include lots of mini chocolate chips for even more chocolate (of course!!), an amazing cocoa cream cheese frosting, that is out of this world!!
Here’s how these amazingly decadent brownies come together:
- 1/2 c. butter (1 stick)
- 4 oz. bittersweet chocolate, coarsly chopped
- 3 oz. unsweetened chocolate, coarsly chopped
- 1 c. sugar
- 2 eggs
- 2 packets of Starbucks Via instant coffee powder (about 1 Tbsp.)
- 1 tsp. vanilla
- 2/3 c. flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 c. mini semi-sweet chocolate chips
- Cocoa Cream Cheese Frosting:
- 4 oz. cream cheese, room temperature (1/2 block)
- 1/4 c. butter room temperature ( 1/2 stick)
- 1 tsp. vanilla
- 2 1/2 c. powdered sugar
- 1/4 c. unsweetened cocoa powder
- Optional: Chocolate Covered Espresso Beans
- Preheat oven to 350 degrees. Line a 8x8" pan with foil, leaving at least 1" overhang on edges. Spray with nonstick baking spray. Set aside.
- In double-boiler, or glass bowl over simmering water, add the stick of butter, bittersweet and unsweetened chocolate. Stir together until ingredients are completely melted. Remove from heat and let cool for at least 10 minutes. Stir occasionally. When cooled, add the sugar and stir. Add one egg at a time, stiring until completely combined. Add the instant coffee and vanilla and stir.
- In a seperate bowl, combine flour, baking soda, and salt. Whisk together to combine. Gradually add the dry ingredients to the chocolate mixture, stiring until all is combined. Stir in mini chocolate chips. Pour batter into prepared pan, spreading batter evenly. Bake at 350 for 35-38 minutes, or until toothpick inserted comes out clean with no crumbs. Cool brownies completely.
- For frosting: Using mixer with paddle attachment, beat the butter and cream cheese completely. Add the vanilla and combine. Gradually add the powdered sugar 1/2 cup at a time, mixer should be on lowest speed, stopping occasionally to scrape down sides of the bowl. Lastly, add the unsweetened cocoa powder and beat until completely combined. Spread frosting over cooled brownies. Optional: top with chocolate covered espresso beans for a sweet garnish. Cut and serve. When storing, keep refrigerated in airtight container.
*This recipe has been adapted from Better Homes and Gardens: Baking cookbook.
The next time you have a craving for brownies or for anything of chocolate nature, this recipe is DEFINITELY worth your while. It will not only satisfy your cravings, the chocolate flavor will be unmatched! From one chocolate lover to another; enjoy!