Home > Uncategorized > Triple Chocolate Espresso Brownies

Triple Chocolate Espresso Brownies

Just popped by for a quick brownie post.

A brownie with the thin, crackly, shiny crust

That almost always promises the richest, fudgiest and most chocolatey treat

These were also spiked with espresso,

to help you get going on your busy day ahead.

And of course, a dollop of some leftover Caramel Whipped Cream  from my Chocolate Caramel Cream Pie wouldnt hurt too!

Triple-Chocolate Espresso Brownies
(Taken from Tracey’s Culinary Advernture who took it from Baking Illustrated)

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 

Preheat oven to 350 F with a rack in the lower middle position.  Spray an 8×8-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.

Caramel Whipped Cream

Taken from Martha Stewart


  • 1/4 cup sugar
  • 1 tablespoon water
  • Salt
  • 1 1/4 cups cold heavy cream
  • Directions

  • Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
  • Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
  • Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
  • Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
  • Categories: Uncategorized
    1. March 29, 2011 at 5:57 am

      the crackly tops…that gorgeous whipped cream…i’m dying here!

    2. March 29, 2011 at 7:08 am

      oh my oh my sinfully delicious brownie!

    3. March 29, 2011 at 3:32 pm

      another yummy sinful my kind of brownie! 🙂

    4. March 29, 2011 at 4:13 pm

      I’m weird since I really only like to eat the edges of brownies, but that crackly top is enough to make me change my mind though. Yum!

    5. March 29, 2011 at 8:30 pm

      Looks delicious! Cannot wait to try out this recipe! Thanks for sharing!

    6. March 30, 2011 at 1:02 am

      With all of that chocolate these have to be fabulous!

    7. firebirdie
      March 30, 2011 at 2:44 am

      ooooooh that brownie looks damn rich for sure! so inviting!

    8. March 30, 2011 at 5:48 am

      Wow! Those brownies look so delicious and even more so with espresso in them. 🙂

      Thanks for reading my blog and now I’m checking out yours. Congrats on being a featured blogger on Foodpress. 🙂 Your food pictures are really gorgeous and I like the unique recipes you have on here. I am definitely going to try making these brownies one day!

    9. March 30, 2011 at 5:49 am

      That looks so awesome, triple chocolate what more could you ask for

    10. March 30, 2011 at 8:54 am

      this looks like my kind of brownie. rich and fudgy. looks perfect

    11. March 30, 2011 at 4:35 pm

      gorgeous and i love the shining top. I think nobody can resist such good looking dessert!

    12. March 30, 2011 at 4:45 pm

      I’m sitting here making eggs, and then I saw this post and suddenly I’m not in the mood for eggs anymore.
      And I don’t have brownie ingredients.

    13. March 30, 2011 at 4:57 pm

      Delicious! And the pics are yummy too! I’m not sure if my husband could desire anything more than these brownies and the caramel whipped topping. I can’t wait to try the recipe!

    14. March 30, 2011 at 10:36 pm

      Wish I had some unsweetened chocolate in the house so I could make a batch of these and cure my chocolate craving… on the other hand, probably better that I don’t! I’d eat them all.

    15. TheMaleBaker
      March 31, 2011 at 12:19 am

      I am not gonna lie, you take great shots! I may have to make these brownies. Thanks.

    16. March 31, 2011 at 4:15 am

      ’nuff said

    17. March 31, 2011 at 4:31 am

      I have a weekness for brownies … These look great!!!

    18. March 31, 2011 at 7:40 am

      I definitely love that super crackly crust.

    19. March 31, 2011 at 4:24 pm

      Yum!! Thanks for sharing!! If you need a chocolate fix asap, check out this great deal:

      Get the best chocolate from around the globe delivered straight to your doorstep! $10 for $20 of fine chocolates at Chocolate.com.


    20. April 1, 2011 at 3:46 am

      Wow, yummy. My favorite brownies. Thanks for sharing, added to my do list.
      Thanks for visiting my blog.

    21. April 13, 2011 at 1:19 am

      Made these this morning, they’re DELICIOUS. They’re supposed to be for a bake sale, but I’ve already eaten two… and I’m going to put an espresso glaze on them for added punch. Yum, thanks!

    22. May 1, 2011 at 8:52 pm

      Such delicious photos! Thanks for sharing this recipe! I have just popped these into the oven. Fingers crossed that they come out just as top-crackly and yummy!

      I didn’t have any of the unsweetened cocoa, so I just used semisweet chocolate!

      Thanks!! Will post this on my site and link to your page!

    1. April 6, 2011 at 6:09 pm
    2. November 3, 2011 at 2:37 am
    3. December 27, 2012 at 4:14 am

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