Go Back

Magic Espresso Brownies - Food52 Recipe

These brownies are soft and chewy with the perfect amount of coffee and chocolate in them. They are easy to make and bake, with a few pantry ingredients they are an absolutely delicious dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Course Bars, Breakfast, Brunch, Cake, Dessert, Finger food, Snack, Sweet tooth, tea time
Cuisine American
Servings 48 tiny brownies

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Quarter sheet pan
  • Butter knife

Ingredients
  

For the brownies

  • 300 gm brown sugar
  • 112 gm butter soft
  • 4 large eggs
  • 2 tsp vanilla
  • Pinch of salt
  • 95 gm flour
  • 45 gm cocoa powder
  • 1 tbsp espresso powder
  • 110 gm walnuts toasted, coarsely chopped
  • 170 gm dark chocolate chip

For the frosting

  • 125 gm castor sugar
  • 1 tbsp instant espresso powder
  • 2 tbsp brandy
  • 2 tbsp milk
  • 40 gm butter
  • 85 gm dark chocolate chips

Instructions
 

For the brownies

  • Preheat oven to 180℃. Brush a quarter sheet tray with butter/oil/baking spray.
  • In a mixing bowl add the brown sugar and butter, beat with a rubber spatula/electric beater until well blended but not too fluffy.

  • Add the eggs and mix well, scrape down the sides of the bowl as needed. Mix in the vanilla and salt.

  • Add flour, cocoa powder, espresso powder, nuts and mix until mixed through. Don’t over mix but make sure there are no dry pockets.

  • Pour the batter into the prepared pan and add the chocolate chips.
Bake for 18-20 minutes with fan.
  • The batter will still be soft BUT NOT RAW in the middle of the pan. Allow the brownies to cool thoroughly before frosting.

For the frosting

  • In a sauce pot add all the ingredients except for the chocolate chips over medium heat.
  • Cook, stirring constantly, until the mixture comes to a boil, then cook for 1 additional minute.
  • Remove from heat, add the chocolate chips, and stir until smooth.

Assemble

  • Pour the frosting evenly over the cooled brownies. When the frosting has set, cut brownies into squares.

Notes

  • I have halved the recipe from Chef June's recipe on Food52 original Magic Espresso Brownie recipe
  • To keep this recipe alcohol free replace the brandy with milk.
  • Allow the brownies to cool at room temperature before making the frosting and pouring over the brownie.