Best 3 Triple Chocolate Espresso Browniescooks Illustrated Recipes
Indulge your sweet tooth with our tantalizing Triple Chocolate Espresso Brownies, an exquisite confection that harmonizes the rich flavors of chocolate and coffee. These brownies are not just any ordinary dessert; they are a culinary masterpiece. This recipe combines three types of chocolate - bittersweet, semisweet, and cocoa powder - to create a symphony of chocolatey goodness. The espresso powder enhances the chocolate's flavor, adding a delightful hint of bitterness that balances the sweetness. Our Triple Chocolate Espresso Brownies are the perfect treat for chocolate enthusiasts, coffee lovers, and anyone who appreciates a decadent dessert.
Accompanying this remarkable brownie recipe are two additional variations that will satisfy every craving. The Triple Chocolate Espresso Blondies offer a delightful twist with their golden-brown exterior and chewy, gooey center. These blondies are packed with chocolate chips and infused with espresso powder, resulting in a flavor profile that is both sweet and sophisticated. For those who prefer a gluten-free option, our Gluten-Free Triple Chocolate Espresso Brownies are a dream come true. These brownies are just as fudgy and flavorful as their traditional counterparts, but they are made with a blend of gluten-free flours to accommodate dietary restrictions.
No matter which recipe you choose, you'll be in for a truly unforgettable chocolate experience. These Triple Chocolate Espresso Brownies, Blondies, and Gluten-Free Brownies are sure to impress your family and friends with their rich taste and irresistible charm.
TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)
Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.**Take out Espresso if you want just chocolate brownies.
Provided by Coppercloud
Categories Dessert
Time 50m
Yield 64 1" brownies, 64 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
- Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
- Fit second sheet in pan in same manner, perpendicular to first sheet.
- Spray foil with nonstick cooking spray.
- In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
- Whisk in cocoa and espresso powder until incorporated.
- Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
- Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
- Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
- Cut into 1-inch square and serve.
- Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.
Nutrition Facts : Calories 294.5, Fat 17.9, SaturatedFat 10.8, Cholesterol 66.8, Sodium 120.6, Carbohydrate 34.9, Fiber 3.5, Sugar 21.1, Protein 5.2
CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 64 1 inch brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
- Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
Tips:
- Use high-quality chocolate for the best flavor. A combination of semisweet, bittersweet, and cocoa powder provides a rich and complex taste.
- Don't overmix the batter. Overmixing can result in tough, dense brownies.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them. This will help them hold their shape and prevent them from crumbling.
- Serve the brownies warm or at room temperature. They can be topped with whipped cream, ice cream, or fresh berries.
Conclusion:
This recipe for Triple Chocolate Espresso Brownies is sure to satisfy your chocolate cravings. With a combination of semisweet, bittersweet, and cocoa powder, these brownies are rich, fudgy, and packed with chocolate flavor. The espresso powder adds a subtle depth of flavor that complements the chocolate perfectly. These brownies are perfect for any occasion, whether you're serving them at a party or enjoying them as a sweet treat at home.
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