Best 2 Triple Chocolate Espresso Brownies Recipes

Indulge in the symphony of flavors that triple chocolate espresso brownies bring to your taste buds. This delectable dessert combines the richness of dark, milk, and white chocolate with the robust aroma of espresso, creating an irresistible treat that will captivate your senses. Effortlessly blend these ingredients into a fudgy, moist, and decadent creation that will elevate any occasion, whether it's a casual gathering or a grand celebration. Dive into the world of triple chocolate espresso brownies, where each bite transports you to a realm of pure bliss and satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)

Triple-Chocolate Espresso Brownies(Cook's Illustrated) image

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.**Take out Espresso if you want just chocolate brownies.

Provided by Coppercloud

Categories Dessert

Time 50m

Yield 64 1" brownies, 64 serving(s)

Number Of Ingredients 10

Ingredients

5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into quarters
3 tablespoons cocoa powder
1 1/2 tablespoons instant espresso
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup unbleached all-purpose flour

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

TRIPLE-CHOCOLATE ESPRESSO BROWNIES image

Categories Chocolate Dessert

Number Of Ingredients 10

Ingredients

5 oz semisweet (or bittersweet) chocolate, chopped
2 oz unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut in quarters
3 tablespoons cocoa powder
1 1/2 tablespoons instant espresso powder
3 large eggs, at room temperature
1 1/4 cups (8.75 oz) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 oz) unbleached all-purpose flour

Steps:

Preheat oven to 350 F with a rack in the lower middle position. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposing sides so you can lift the brownies out easily once they're baked. Spray the foil with nonstick cooking spray. Add the semisweet (or bittersweet) chocolate, the unsweetened chocolate, and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth. Whisk in the cocoa powder and espresso until incorporated. Set the bowl aside so the mixture can cool slightly. In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Add the warm chocolate mixture to the egg mixture and whisk to combine. Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated. Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Do not over bake, or the brownies will dry out.) Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Use the foil to lift the brownies out of the pan and slice before serving.

Tips:

Use high-quality chocolate. The better the chocolate, the better the brownies will taste. Look for chocolate with a high cocoa content (70% or higher) and a rich, dark flavor.
Don't overmix the batter. Overmixing will make the brownies tough and dry. Mix the batter just until the ingredients are combined.
Bake the brownies at a high temperature for a short amount of time. This will help create a crispy crust and a gooey center.
Let the brownies cool completely before cutting them. This will help prevent them from falling apart.
Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.

Conclusion:

These triple chocolate espresso brownies are the perfect dessert for any chocolate lover. They're rich, decadent, and full of espresso flavor. They're also relatively easy to make, so they're perfect for a weeknight treat. Whether you're serving them at a party or enjoying them at home, these brownies are sure to be a hit.