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Espresso Brownies

Rich, decadent and fudgy! These flourless brownies are topped with coffee buttercream and chocolate ganache. 

Course Dessert
Author Jamie Kamber

Ingredients

Brownies:

  • 6 Tbsp. unsalted butter
  • 3/4 cup sugar
  • 8 oz. semi-sweet chocolate chips
  • 2 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. instant espresso powder
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt

Buttercream:

  • 6 Tbsp. butter room temperature
  • 2 1/2 cups powdered sugar
  • 3 Tbsp. heavy cream
  • 1 1/2 tsp. coffee extract
  • pinch of salt

Ganache:

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 1 Tbsp. butter

Instructions

For the browies

  1. Preheat oven to 350F. Line an 8" x 8" baking pan with foil and lightly coat with cooking spray. Set aside.

  2. Melt the butter in a small saucepan over low heat. Add sugar and stir until combined. Add chocolate chips, stirring until smooth. Remove from heat and add the eggs one at a time. Stir in vanilla until incorporated. 

  3. In a small bowl, whisk together cocoa powder, espresso powder, cornstarch and salt. Add to chocolate mixture and use a whisk or mixer on high speed to beat the batter until smooth and shiny.  Pour into prepared baking pan. Bake for 25 – 30 minutes until the brownies are set in the center. Remove and let cool.

For the coffee buttercream

  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Gradually add powdered sugar and heavy cream, mixing on low until combined. Mix in the extract and salt. Use a rubber spatula to scrape down the sides and bottom of the bowl, then mix on medium-high for 1 – 2 minutes. Evenly spread over cooled brownies. 

For the ganache:

  1. Place chocolate chips in a heat-proof bowl. Set aside.

  2. In a small saucepan over medium heat, bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit for 4 minutes without stirring. 

  3. Stir until smooth and let cool for about 15 minutes. Pour over buttercream layer and let it sit at room temperature for 30 minutes before placing in refrigerator to set.