Description
Rich, indulgent fudgy espresso brownies topped with a silky chocolate ganache, perfect for Father’s Day or any special occasion.
Ingredients
- 1 cup (225g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup packed (110g) brown sugar
- 2 tablespoons espresso powder
- 3/4 cup (75g) unsweetened cocoa powder
- 1 cup (175g) bittersweet or semi-sweet chocolate chips
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 3/4 cup (180ml) heavy cream
- 8 ounces (225g) bittersweet chocolate, chopped
- 2 tablespoons (28g) unsalted butter
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides.
- Chop bittersweet chocolate for ganache and set aside. Measure espresso powder, cocoa, sugars, sift flour and salt together.
- Melt butter in a medium heatproof bowl (microwave or stovetop). Stir in granulated sugar, brown sugar, and espresso powder while butter is warm.
- Let butter-sugar mixture cool slightly to warm (not hot). Whisk in eggs one at a time until fully incorporated. Stir in vanilla extract.
- Gently fold in sifted cocoa powder, flour, and salt using a rubber spatula. Fold just until combined. Stir in chocolate chips.
- Pour batter into prepared pan and smooth top. Bake 25-30 minutes until edges are set but center jiggles slightly.
- Cool brownies completely in pan on a wire rack (at least 1 hour).
- Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl.
- Let sit 2 minutes, then stir gently until smooth. Stir in butter until glossy and combined.
- Pour ganache evenly over cooled brownies. Smooth surface with spatula. Chill in refrigerator at least 30 minutes until ganache sets.
- Lift brownies out using parchment overhang and cut into squares.
Notes
[‘Do not skip the espresso powder; it intensifies chocolate flavor without bitterness.’, ‘Use room temperature eggs for better mixing and smooth batter.’, ‘Watch baking time closely; better to underbake slightly for fudgy texture.’, ‘Add butter at the end of ganache preparation for shinier finish.’, ‘Ganache can be made a day ahead and warmed gently before use.’, ‘Brownies keep well at room temperature for 3 days or refrigerated for 5 days.’, ‘Bring refrigerated brownies to room temperature before serving for best texture.’, ‘Freeze baked and cooled brownies (without ganache) up to 3 months; thaw overnight and add fresh ganache before serving.’, ‘For clean cuts, chill brownies with ganache and use a warm, dry knife.’]
- Prep Time: 21 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1 of 16 s
- Calories: 250
- Sugar: 20
- Sodium: 110
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: espresso brownies, fudgy brownies, chocolate ganache, Father's Day dessert, coffee chocolate dessert, easy brownies, homemade brownies