Tuesday, March 10, 2015

Espresso Brownies


I've never been a coffee drinker.  There are lots of mornings where I wake up and wish that I liked coffee because I could really use the caffeine boost, but it's just not something I've ever gotten into.  That being said, I looooove coffee flavored desserts.  Coffee ice cream, yes please!  Mocha anything, sign me up.  Espresso Brownies, I can't get enough.  The only problem with these brownies is having enough willpower not to eat them for breakfast after another early wake up call from my human alarm clock.  

These Espresso Brownies are easy enough to make for no reason at all, but the espresso makes them special enough to serve to guests.  We recently went to a barbecue and I volunteered to bring a dessert.  I knew that I wanted to bring some sort of brownie, but I had a hard time deciding which one.  I love caramel so I was debating between these Peanut Butter Caramel Swirl Brownies  and these Salted Caramel Brownies, but then I remembered these Espresso Brownies.  I used to make these brownies all the time, but I haven't made them in years.  Since everyone at the barbecue had a baby or a toddler I figured that a little caffeine boost would be a welcome treat so Espresso Brownies it was.


To make these Espresso Brownies you will need two packages of brownie mix.  I used my favorite Ghiradelli Triple Chocolate brownie mix that I buy in a six pack at Costco, but feel free to use your favorite mix.  In a large bowl, whisk together equal parts water and vegetable oil along with four eggs and 1/4 cup of espresso powder.  I know that sounds like a lot, but remember that you are using two packages of brownie mix.

Stir in the brownie mix until everything is well combined.  Now you know that I love chocolate, A LOT, so I like to add a little bit more.  Stir a heaping cup of semisweet chocolate chips into the batter and then pour it into a baking pan sprayed with baking spray.  You have two options when it comes to your baking pans.  Some people like their brownies to be a little bit crispy, I am not one of those people.  I'm a soft and gooey brownie girl all the way!  If I'm just making these for my family, I like to use two square baking dishes because then I get all super soft and gooey brownies.  Also, I can freeze one pan for another day.  When I'm making these brownies for a crowd, I bake them in a 9 x 13 inch pan.  This will leave you with slightly crisper edges and softer, gooier brownies in the center.  That way everyone gets their brownies just the way that they like them. No matter what type of brownie lover you are, you will love these Espresso Brownies.  They are super chocolatey and the espresso powder gives them that little special something to make them out of this world!


Espresso Brownies
  • 2/3 cup water
  • 2/3 cup vegetable oil
  • 4 eggs
  • 1/4 cup instant espresso powder
  • 2 packages brownie mix
  • 1 heaping cup chocolate chips
  1. Spray a 9 x 13 inch pan with baking spray and preheat oven to 350.
  2. In a large bowl whisk together water, vegetable oil, eggs, and espresso powder.
  3. Stir in brownie mix until well combined
  4. Stir in chocolate chips and pour into baking pan.
  5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  6. Let cool completely before cutting.
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