Best 4 Espresso Brownies With Mocha Ganache Recipes

Indulge in the symphony of flavors with these Espresso Brownies and Mocha Ganache. The brownies are a delightful fusion of rich chocolate and intense espresso, creating a decadent treat that tantalizes the taste buds. Immerse yourself in the velvety texture of the mocha ganache, a harmonious blend of dark chocolate and coffee, that effortlessly complements the brownies. This recipe offers a journey through two delectable variations: classic espresso brownies and gluten-free espresso brownies. Both versions promise an unforgettable culinary experience, catering to diverse dietary preferences without compromising on taste.

Let's cook with our recipes!

MOCHA BROWNIES

Mocha Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 12

Ingredients

Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 to 3/4 cup brewed coffee, cooled to room temperature

Steps:

Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

ESPRESSO BROWNIES

Espresso Brownies image

Provided by Rachael Ray : Food Network

Categories dessert

Time 30m

Yield 16 brownies

Number Of Ingredients 5

Ingredients

1 package store bought brownie mix, any brand, batter prepared to package directions
3 tablespoons instant espresso or 2 rounded tablespoons ground dark roast coffee beans
1 shot coffee liqueur or 1 ounce coffee flavored syrup
Softened butter, for greasing pan
Disposable 9 by 13-inch baking pan

Steps:

Preheat oven to 425 degrees F.
To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. Cut brownies into 16 bar-shaped pieces and serve warm "as is" or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs.

GANACHE FOR MOCHA FUDGE BROWNIES

Ganache for Mocha Fudge Brownies image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

8 ounces best-quality bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
Pinch of salt
1/8 teaspoon pure vanilla extract

Steps:

Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.

MOCHA GANACHE

Mocha Ganache image

This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

1 cup semisweet chocolate chips (6 ounces)
1/2 cup skim milk
2 teaspoons instant espresso powder

Steps:

Place chocolate chips, skim milk, and instant espresso powder in a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat.

Nutrition Facts : Calories 111 g, Fat 6 g, Fiber 1 g, Protein 2 g

Tips:

Use high-quality chocolate. This will make a big difference in the flavor of your brownies. Look for chocolate that has a cocoa content of at least 70%.
Don't overmix the batter. Overmixing can make the brownies tough. Mix just until the ingredients are combined.
Bake the brownies in a preheated oven. This will help to ensure that they bake evenly.
Let the brownies cool completely before frosting them. This will help to prevent the frosting from melting.
If you don't have espresso powder, you can use instant coffee instead. Just dissolve 1 tablespoon of instant coffee in 1 tablespoon of hot water before adding it to the batter.

Conclusion:

These espresso brownies with mocha ganache are the perfect treat for chocolate lovers. They're rich, decadent, and full of flavor. With a few simple tips, you can make them at home in no time. So next time you're craving something sweet, give this recipe a try. You won't be disappointed!