February 22, 2015

{Recipe Redux} Spectacular Chocolate Espresso Brownies

[Updated] These spectacular brownies got featured in Deccan Chronicle newspaper. Yay!

Are you a dessert person? I  am not and that might be the reason why I have only about 22 recipes blogged since seven years!. Sometimes though a rare sweet craving hits suddenly and you will see me indulge on them, guilt-free. And I have friends, nieces and a husband whose regular sweet cravings must be attended to. So, now you know why I baked these absolutely delicious brownies when the lovely bunch of people at Recipe Redux chose chocolate combo as a theme for February. These Spectacular Chocolate Espresso Brownies are fudgy in the inside and cake-y with occasional melted chocolate puddles on the outside. Also, don't you all agree Chocolate and Coffee are match made in heaven? Try it to believe it!

Spectacular Chocolate Espresso Brownies

double boiler method to melt chocolate and butter.

luscious and delicious brownie batter.

Spectacular Chocolate Espresso Brownies

Makes 10-15 brownies
Time: about 1 hour

Recipe from Herbivoracious 


16 tbsp (2 sticks) unsalted butter
12 oz. (1 bag) best-quality semisweet chocolate chips
4 oz. best-quality unsweetened chocolate, chopped (Recommended: Scharffen-Berger)
4 large eggs
5 tsp instant espresso 
1 tbsp vanilla extract
1 cup plus 2 tbsp sugar
1/2 cup plus 2 tbsp all purpose flour
1.5 tsp baking powder
1 tsp flaky sea salt (Recommended: Maldon)


Preheat the oven to 350 F. Butter and flour a 12 X 9 baking dish (Make sure the pan is at least 1 inch deep). 

Melt the butter, half of the chocolate chips, and the unsweetened chocolate in a double boiler or microwave (being careful to stir occasionally so it doesn’t explode in your wave), then allow it to cool for atleast 5 minutes. 

In another bowl, beat together the eggs, coffee, vanilla and sugar. Stir in the chocolate mixture, drizzling in slowly so you dont’ cook the eggs. Sift together the flour, baking powder, and salt. (If any of the salt doesn’t go through the sieve, add it in and stir). Add to the chocolate mixture and mix but don’t over-beat. Pour the batter into the prepared pan and spread evenly.

Evenly distribute the remaining half of the chocolate chips over the surface. Bake for 15 minutes. Take the pan out of the oven and carefully give it a tap to force out bubbles. Return to the oven and bake for 10 to 15 minutes, until a toothpick comes out clean. Don’t overbake! Allow to cool slightly. Cut into pieces and Serve them with whipped cream.

How to store those extra brownies: Place the brownie pieces in an airtight container. At room temperature, without any frosting these will stay good for 3-4 days. For a longer storage, wrap each piece in aluminium foil and keep it in freezer. 


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until next recipe,


'Thought is the blossom; language the bud; action the fruit behind it' ~ Ralph Waldo Emerson

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