Espresso Brownies

Espresso Brownies

Something deep and sweet – extremely sweet. They are so sweet and moist, that they literally hurt my tooth. Take a quick sip of freshly brewed coffee and you are ready for another bite. At the end, you just don’t care anymore about the hurting tooth, you just want to finish eating up the whole pan of brownies.

I have had Nick Malgieri’s book the Cookies Unlimited for many years. As for now, I can’t remember why I bought it. Maybe because of the handsome cover?

Now that I am in the Baking 101 spirit, I flipped through it and decided to try out the recipe for espresso brownies. It looks the easiest and had the least ingredients. It turned out very moist, chocolatey with obvious hints of coffee. After baking, the top crust was shiny and crunchy. Great combination with the soft mid part! Okay I have to confess, as for this moment, the side crusts are my favorite. After loosening up the parchment from the cake, I cut the sides off, and we literally fought for those crunchy part!

I drink a lot of coffee at work – a slice of the brownies is a really pick-me up. I think it is best served cold. I keep them handy in the fridge. Made them once a week for the past three weeks. I really need to stop doing that.

Espresso Brownies

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Espresso Brownies

Adapted from Cookies Unlimited, Nick Malgieri
Makes 4-6 servings

Ingredients:

57 g butter
57 g dark chocolate, chopped coarsely
2 eggs
1 tbsp instant coffee
1/4 tsp salt
200 g sugar
64 g flour
20 cm square pan, buttered and lined with buttered parchment or foil

Directions:

Preheat oven 180 degree Celcius.

Melt butter in a small saucepan. Remove from heat, stir in chocolate bits till all melt. Set aside and let cool

Combine eggs, coffee and salt in a big bowl. Whisk in the sugar in a stream, and then whisk in the butter mixture

Fold in flour with a rubber spatula. Pour the batter into prepared pan

Bake for 30 minutes, or till the top crust is shiny and a toothpick comes out clean when inserted into the center of the pan

Let cool down completely. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. The cake will solidify in cool temperature and makes it easier to cut.

Remove from fridge. Cut into 4 cm-squares

Step by Step

Espresso Brownies Step by Step

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12 Responses to “Espresso Brownies”

  1. 1

    Xiaolu @ 6 Bittersweets — September 18, 2010 @ 5:14 pm

    Love how rich these look and I can certainly use the caffeine with a big exam coming up. I have heard Nick Malgieri’s brownies are great!

    • Jun replied: — October 13th, 2010 @ 6:28 am

      Yeah they are great and the instructions are really easy to follow too!

  2. 2

    Pepy @Indonesia Eats — September 18, 2010 @ 5:14 pm

    Another coincidence! I took a shot of brownies on the bench and posted on my flickr. Now, I’m seeing your brownies post. Everything with coffee tastes great!!!

  3. 3

    tigerfish — September 18, 2010 @ 5:28 pm

    I love such a combination as I reckon Espresso(coffee) makes it less sweet? And you used dark choco too :)

  4. 4

    Cooking Gallery — September 18, 2010 @ 9:52 pm

    I don’t like coffee or espresso and the like, but I love brownies (or just cakes/cookies with chocolate). Beautiful photos as always!

  5. 5

    Brilynn — September 19, 2010 @ 12:49 am

    I have a huge sweet tooth and love the coffee/chocolate combination, these sound pretty much perfect to me!

  6. 6

    anh — September 19, 2010 @ 1:14 am

    I really love this combo!! Espresso brownie = winner!

  7. 7

    TasteHongKong — September 19, 2010 @ 2:43 pm

    These brownies look both dense and moist; I can understand that they are finished in a flash.

    • Jun replied: — October 20th, 2010 @ 12:30 pm

      My family don’t really like them as they are very dense and sweet. I have to finish them all myself *not complaining

  8. 8

    Espresso Brownies « The Bumbling Gourmet — September 20, 2010 @ 7:01 pm

    [...] This recipe is originally posted on http://indochinekitchen.com/2010/09/espresso-brownies/ [...]

  9. 9

    noobcook — September 21, 2010 @ 6:39 am

    I don’t have a sweet tooth and yet your potently sweet brownies look enticing. Looks like a great pick-me-up snack!

  10. 10

    shelly — November 25, 2011 @ 1:53 am

    Hello, thanks for the recipe! just tried on this recipe and my brownie is currently in the fridge now! Can’t wait to try already :)

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