Espresso Brownies Alla Barbara

What a fantastic night with our friends from Venezuela.  Showed them that this Italian could move fast when it comes to that Salsa dancing... Or was it because of these Chocolate and Espresso brownies?  What a fabulous dessert!   I must admit, haven't danced like that in a long time.  This will get you dancing too~

Espresso Brownies~

There are several mistakes people make when attempting brownies of any kind. 
1.  Always use good quality chocolate.   I use Ghiradelli chocolate as it has the largest percentage of Cacao in the chocolate and is great for baking.  
 2.  Be sure and set a water bath under your pan in the oven.  This will ensure moist brownies every time.  Secondly, your brownies will not stick to your pan.
3  Throw away that espresso powder.  There was no such thing growing up. My mother and Aunt used straight coffee or Tia Maria for flavoring.  Espresso powder is made through a process of chemical additives and not good in your recipe.
4. Always save a piece for the cook.  Once you set them out on the table, they will be gone before you know it.

7oz of Ghiradelli Chocolate (semi sweet morsels)
1 stick of unsalted butter
1/2 cup sugar
3 eggs
1 cup plus 1/4 cup all purpose flour
2 teaspoons vanilla extract
2 tablespoons of espresso (cooled)
2 tablespoons of Kahlua (optional, if you elect not to use this please increase your espresso to help intensify the flavor).
10 oz of semi sweet chocolate to stir in your batter before backing

chocolate sauce:  Melt 8 oz of  semi sweet chocolate with 2 tablespoons hot water.  Drizzle over your Brownies just before serving.

Preheat your oven to 350 degrees/bake
line a 9 inch brownie pan with parchment paper or grease your pan with butter and flour
Melt your butter and chocolate over some simmering water.
In a bowl, cream your eggs and your sugar with an electric mixer.   Add your espresso, Kahlua and mix.  Mix in your vanilla extract and flour. Pour in your cooled chocolate and mix until incorporated.  Mix in your chocolate morsels.  Pour into a greased 9 inch brownie pan.  Bake at 350 degrees for 35 minutes.  Set on a rack to cool.  Cut your squares and drizzle over the top with chocolate sauce.~ Buon Appetito~

Optional: add  chopped walnuts.  I do not like nuts in my Brownies, so I do not use them.  If you are taking them as a hostess gift, it's better to be safe as you never know who is allergic to nuts.


Thanks for visiting my blog...I can't quite put my finger on it, but something about your blog is very...familiar :lol:!!! Love your Italian specialties!
This comment has been removed by the author.
Let me try this again. I meant, ROFL. I have been receiving comments about the overall look of my blog being to "Hard to read," etc. I only got started in July of this year. Imagine my suprise when I found you!! Great minds think alike! I am so happy to see all of your awards. Proving once again it is all about the food and the page!!! lol Thank you for stopping by too. Saluti! Barbara from Mississippi!
Monica Eve said…
Our building smells heavenly on days when our Dark Chocolate with Espresso Beans is being made. We imagine your kitchen smelled like an absolute dream while your brownies were baking! Thanks for adjusting the recipe to include Endangered Species Chocolate.

-Monica Erskine
Chocolate Goddess, Endangered Species Chocolate
It sounds like you had a very fun evening and a very tasty dessert! I think your blog is terrific and so I would like to pass this on to you.
Barbara, yum! And I love all your tips. I've always been confused about the espresso powder and since I can't even find it around here I either have to use instant coffee or fine ground espresso beans. So glad to know I was doing something right!
Thank you Joan. It's worth purchasing a little espresso pot like a Bialetti to make espresso. Using just the beans might add a sour and bitter taste to a recipe. Might be worth an investment. They sometmes show up at discount stores like Marshalls and tjmaxx. Look for the Bialetti Brand.. around $20. I used mine all the time~ and the espresso from Italy shows up there to. I keep a can in the refrigerator. Enjoy and thanks you~
Michele Gerhard said…
One glance tells me that this is an extraordinary brownie recipe! Thanks dear Barbara! Makes me hungry just thinking about them :)
Chocolate, chocolate and more chocolate to top it. A great sounding brownie recipe. Thanks for the water bath tip.
Your brownies look fabulous! I am making them for Memorial Day! Thank you,Nettie
Newlywed Cook said…
Really good tips. Never knew about the water bath. I love the addition of Kahlua too!
Water baths for small cakes are a great idea. They keep the moistness in and the dryness out.
These look divine! I love the tips you gave as well. Can't wait to try!
These look truly amazing, Barbara - and I really appreciate your attention to using the highest quality ingredients! I have never heard of using a pan of water in the oven to keep brownies moist - I just use extra butter! :) Thanks fro finding me at Cocoa & Lavender, and for your really nice comment on Facebook! ~ David

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