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Espresso Brownies take brownies to another level! Fudgy brownies topped with coffee flavored cream layer and a chocolate ganache. What is not to love?

Espresso Brownies

These Espresso Brownies are made from scratch and feature a creamy coffee layer and chocolate ganache! Coffee lovers will fall in love with these fudgy brownies!
Course Dessert
Keyword bars, brownie, chocolate, chocolate ganache, coffee, espresso, from scratch, homemade, layered brownies
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 45 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients

  • 1/2 cup unsalted butter 1 stick
  • 3 ounces unsweetened chocolate
  • 2 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose flour
  • 1/4 teaspoon baking soda

Coffee Layer:

  • 1 teaspoon espresso powder
  • 3 tablespoon heavy cream
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter – softened

Ganache Layer:

  • 1 cup semi sweet chocolate chips
  • 1/3 cup + 1 tablespoon heavy cream

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Prepare an 8-inch baking pan with non-stick spray or line it with foil and spray the foil with non-stick spray. (The foil will allow for easy lifting of the bars before cutting.)
  2. Cut one stick of butter into small chunks. Add to microwave safe bowl. Add chocolate.  Cook in 30 second intervals, stirring in between, until completely melted. Set aside.

  3. In a medium sized bowl, add eggs, sugar, vanilla and melted chocolate mixture. Mix until well combined. Add in flour and baking soda and mix until fully incorporated.

  4. Spread into the prepared baking dish. Bake for 25 to 30 minutes, until a toothpick comes out clean.
  5. Allow the brownies to cool before preparing the coffee layer.
  6. Once cooled, mix together the espresso powder and heavy cream in a medium bowl. Add the powdered sugar and 2 tbsp of butter and mix together until well combined.
  7. Spread the mixture over the brownie tops and allow it to set in the fridge, approximately 30 minutes.
  8. Once set,  warm up a saucepan and melt the chocolate chips and heavy cream. When it’s nice and creamy, pour the chocolate sauce over the coffee layer and carefully spread it out. Place into the fridge to help set the chocolate layer.
  9. Cut into 4 rows by 4 row before serving.

Recipe Notes

Can be stored on the counter, covered, but will remain soft. These brownies taste best stored covered in the fridge.