Gorgeous, luxurious, espresso infused brownies…
I had a “Victor Frankenstein” moment upon the creation of these gorgeous, luxurious, espresso infused brownies topped with ganache and chopped chocolate covered espresso beans. They had us singing “Woo,Girl!” at work, and now it’s time to share them with the world! I’ve been told that they’re too lethal for the world, but you only live once, right?
If you’re into dangerous sweets, make these mocha brownies for a caffeinated high and instant happiness! The secret to its rich flavor is using our fabulous coffee butter. Use your favorite coffee beans to make it, but if you’re interested in what we used, we used Allegro’s Costa Rica Dota beans. Of course, if you don’t want to make coffee butter, you can also substitute 1/3 (40g) of the cake flour with 1/3 (40g) instant coffee mix.
For the Brownies
- 1 1/3 Cup (140g) Cake Flour
- ½ Cup (50g) Cocoa Powder
- 1 TSP (6g) Baking Powder
- 4 Large Eggs
- 1 TSP (6g) Vanilla Extract
- ¼ TSP (1g) Sea Salt
- ¾ Cup (170g) 66% Dark Bittersweet Chocolate Chips
- 1 Cup (220g) Coffee Butter
- 1 2/3 Cup (380g) Sugar
- ½ Cup Chocolate Covered Espresso Beans for topping
For the Ganache
- 1/3 Cup (70g) Heavy Cream
- 1 Cup (135g) 66% Dark Bittersweet Chocolate Chips
Preheat oven to 350ºF(177ºC)
In a large bowl mixing bowl, whisk or sift together the cake flour, cocoa powder, baking powder, and salt (also whisk in instant coffee if not using coffee butter). Set aside.
In a medium bowl, beat the eggs and vanilla and set aside.
Using a double boiler (or a heat resistant mixing bowl over a sauce pan) or very carefully in a microwave (in several 30 second spurts or more), melt the coffee butter and chocolate chips and stir occasionally until you get a syrupy consistency.
Place the sugar in a large mixing bowl and pour all of the chocolate and butter inside. Thoroughly mix the sugar and chocolate-butter mixture.
A third at a time, mix in the flour mixture and egg mixture, alternating each until a gritty batter forms.
Grease the bottom of a 10x10 baking tray or line it with parchment paper. Pour the brownie batter inside and level out the top.
Bake the brownies for 40-50 minutes or until a toothpick comes out clean when probed at the center. Let the brownies cool completely.
Make the Ganache
While the brownies bake or cool, heat the heavy cream in a sauce pan or in the microwave. Let it froth for 15-30 seconds and take it off the heat.
Prepare a small or medium mixing bowl with the chocolate chips and pour the hot heavy cream over the chips.
Mix the heavy cream and chips until a creamy dark chocolate sauce develops.
When the brownie has completely cooled, spread the ganache over the brownies and top with chopped chocolate covered espresso beans. Let the ganache solidify before cutting brownies into squares.
- If you want to make these brownies without time investment of coffee butter, you can also use regular butter and substitute 1/3 Cup (40g) of the cake flour with instant coffee mix.
- Experiment with different espresso beans to get your desired flavor!
Link to Coffee Butter.
© 2018 Parker Artistry Brands LLC, All Rights Reserved.
woot-woot! I was lucky enough to get to try one of these! So darn good and a real coffee kick to it! YUM! Miss you smiley!
Thanks, Donna!!! Miss you too!