Triple Chocolate And Espresso Brownies Recipes

TRIPLE-CHOCOLATE AND ESPRESSO BROWNIES

Steps:

• In a medium saucepan cook and stir butter, bittersweet chocolate, and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with heavy foil, extending the foil over edges of pan. Grease foil; set pan aside.
• Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in coffee powder and vanilla. In a small bowl stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in semisweet chocolate pieces. Spread batter evenly in the prepared baking pan.
• Bake for 30 minutes. Cool in pan on a wire rack. Spread Chocolate Cream Cheese Frosting over cooled brownies. Using edges of foil, lift brownies out of pan. Cut into bars. If desired, sprinkle with chopped coffee beans. Chocolate Cream Cheese Frosting
• In a small saucepan, heat and stir semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a medium bowl, stir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees.
• Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
• Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
• Fit second sheet in pan in same manner, perpendicular to first sheet.
• Spray foil with nonstick cooking spray.
• In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
• Whisk in cocoa and espresso powder until incorporated.
• Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
• Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
• Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
• Cut into 1-inch square and serve.
• Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.

TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 8x8" pan with foil, leaving at least 1" overhang on edges. Spray with nonstick baking spray. Set aside.
• In double-boiler, or glass bowl over simmering water, add the stick of butter, bittersweet and unsweetened chocolate. Stir together until ingredients are completely melted. Remove from heat and let cool for at least 10 minutes. Stir occasionally. When cooled, add the sugar and stir. Add one egg at a time, stiring until completely combined. Add the instant coffee and vanilla and stir.
• In a seperate bowl, combine flour, baking soda, and salt. Whisk together to combine. Gradually add the dry ingredients to the chocolate mixture, stiring until all is combined. Stir in mini chocolate chips. Pour batter into prepared pan, spreading batter evenly. Bake at 350 for 35-38 minutes, or until toothpick inserted comes out clean with no crumbs. Cool brownies completely.
• For frosting: Using mixer with paddle attachment, beat the butter and cream cheese completely. Add the vanilla and combine. Gradually add the powdered sugar 1/2 cup at a time, mixer should be on lowest speed, stopping occasionally to scrape down sides of the bowl. Lastly, add the unsweetened cocoa powder and beat until completely combined. Spread frosting over cooled brownies. Optional: top with chocolate covered espresso beans for a sweet garnish. Cut and serve. When storing, keep refrigerated in airtight container.

TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly buttered parchment paper.
• In a medium saucepan, melt butter and chopped chocolate over low heat. Remove from heat and add sugar; stir until sugar somewhat dissolves and forms a grainy paste; batter should be slightly warm, not hot to the touch (you don't want to cook the eggs). If necessary let it cool another minute or two before adding the eggs.
• In a bowl, whisk together flour, cocoa powder, salt and espresso powder.
• Whisk in eggs, one at a time, incorporating completely before adding the second egg. Continue whisking for 1 to 2 minutes until you have a smooth and shiny batter. Whisk in vanilla. Sprinkle over dry ingredients and fold until just incorporated. Fold in chocolate chips.
• Pour brownie batter into prepared pan. Bake for about 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached.
• Remove from oven and place on a wire rack; let cool completely (or, even better, let chill overnight for even fudgier brownies).
• Once brownies are cool, prepare the chocolate glaze. Combine cream, butter, corn syrup, chocolate and espresso in a small saucepan. Stir gently over low heat until chocolate is completely melted and glaze is smooth. Pour over cooled brownies, spreading into an even layer. Lift and bang the pan on the countertop a few times to help the glaze settle and remove air bubbles. Let cool at room temperature for 1 hour, then refrigerate until completely set.
• To slice, lift entire block of brownies out of the pan using the parchment paper as handles. Using a large knife, cut into 16 squares, wiping the knife with a moist towel between each slice. Brownies will keep, covered in the refrigerator, for up to 1 week.

TRIPLE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F.
• Grease bottom only of 13x9-inch pan.
• In large bowl, combine all brownie ingredients, mixing well.
• Spread in pan and bake at 350° for 28 minutes and remove from oven.
• In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy.
• Mix in the egg, 2 teaspoons coffee granules and vanilla.
• In medium bowl, combine walnuts and chopped chocolate.
• Add brown sugar mixture and blend well.
• Gently spread filling over baked brownies.
• Return to oven and bake an additional 17 to 20 minutes or until light brown.
• In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth.
• Remove from heat.
• With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency.
• Drizzle over warm brownies.
• Cool 45 minutes or until completely cooled and cut into bars.

TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
• In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F
• Grease bottom only of 13x9x2 pan.
• Mix all ingredients except Hot Fudge pouch and coffee beans in medium bowl, using spoon, about 50 strokes or until well blended.
• Do not use electric mixer.
• Spread in pan.
• Squeeze Hot Fudge pouch 30 times or until fudge is softened.
• Cut off spout at cut line.
• Squeeze about 24 dollops of hot fudge onto the batter, using all of the hot fudge.
• Sprinkle with coffee beans.
• Bake 28 to 30 minutes.
• Do not overbake.
• Serve slightly warm for gooey brownies, or cool completely for easier cutting.
• Cut into 2x2 inch bars.
• Store covered.