Espresso Brownies – gooey, fudgey brownies with espresso to elevate the chocolate goodness, and a creamy espresso topping.
The first time I made these, I was making them for my good friend who wanted them for a Thanksgiving dessert. Well I made them and lets just say, I put the topping on way to soon, the brownies hadn’t finished cooling, the topping melted.
So when I cut into it, it looked like really soupy, soggy, melted brownies.
She still took it bc she said it still tasted good, but to me it just didn’t look pretty. So I made it again, and this time, was patient and let them cool completely.
And they turned out so so so good.
Espresso Brownies
- 1 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 2 cups all purpose flour
- 2 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla
- 1/4 cup espresso powder
- 1/4 tsp baking powder
Whipped Topping :
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tbsp vanilla
- 2 tbsps espresso powder
Preheat the oven to 350 degrees and line an 8×8 brownie pan with parchment paper.
In a large bowl, combine the butter, cocoa powder, sugar, eggs, and vanilla. Add in the flour, espresso powder, and baking powder. Pour the batter into the line baking pan and bake for 22-26 minutes. The longer it bakes, the more done the brownies will be. For a more fudgey brownie, bake closer to 22 minutes. For a more cakey brownie, bake closer to 26 minutes.
I baked mine for about 25 minutes, and they still came out deliciously fudgey.
Once finished baking, let cool completely in the pan before frosting.
To make the whipped topping, use a stand mixer or handheld mixer to whip together the heavy whipping cream, powdered sugar, vanilla, and espresso powder until it forms a stiff peak.
Once the brownies are cool, spread the whipped topping onto the brownies evenly across the top. Garnish with a sprinkle of espresso powder then serve!
Espresso Brownies
Ingredients
Brownies
- 1 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 2 cups all purpose flour
- 2 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla
- 1/4 cup espresso powder
- 1/4 tsp baking powder
Whipped topping
- 2 cups heavy whipping cream
- 1/2 powdered sugar
- 1 tbsp vanilla
- 2 tbsp espresso powder
Instructions
- Preheat the oven to 350 degrees and line an 8x8 brownie pan with parchment paper.
- In a large bowl, combine the butter, cocoa powder, sugar, eggs, and vanilla. Add in the flour, espresso powder, and baking powder. Pour the batter into the line baking pan and bake for 22-26 minutes. The longer it bakes, the more done the brownies will be. For a more fudgey brownie, bake closer to 22 minutes. For a more cakey brownie, bake closer to 26 minutes.
- Once finished baking, let cool completely in the pan before frosting.
- To make the whipped topping, use a stand mixer or handheld mixer to whip together the heavy whipping cream, powdered sugar, vanilla, and espresso powder until it forms a stiff peak.
- Once the brownies are cool, spread the whipped topping onto the brownies evenly across the top. Garnish with a sprinkle of espresso powder then serve!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 682Total Fat: 35gSaturated Fat: 21gUnsaturated Fat: 14gCholesterol: 153mgSodium: 182mgCarbohydrates: 82gFiber: 3gSugar: 44gProtein: 10g
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Brownie lovers rejoice: these quick and easy homemade brownies are the BEST! Made with simple ingredients like melted butter, granulated sugar, eggs, flour, and cocoa powder. Chocolate chips give these chocolate brownies EXTRA chocolate flavor and ensure they come out of the prepared baking pan with a shiny crackly tops! So much easier than boxed mix.
The best brownie recipe! Made with cocoa powder and chocolate chips, these homemade brownies are fudgy, gooey, super chocolaty, and easy to make!
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