Triple Chocolate 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.

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.).

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 BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

TRIPLE-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
• In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
• Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.

CHOCOLATE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8 or 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in espresso coffee, walnuts and 1/3 cup of the chocolate chips. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the espresso beans.
• Bake as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows. Store covered at room temperature.