Chocolate Espresso Brownies

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Chocolate Espresso Brownies
The espresso powder intensifies the rich chocolate flavor of these absolutely fabulous cakelike brownies. This recipe makes a ton and I always have these ingredients on hand for an emergency pick up dessert. Top with some toasted nuts, if desired, or mix in nuts in the icing for the deluxe version. This is a personal favorite!

  • 1 cup water
  • 1/3 cup canola oil
  • 2 tablespoons espresso powder (instant espresso coffee)
  • 2 cups all purpose flour
  • 1 3/4 cups sugar
  • 1/3 cup cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 egg, beaten
  • Chocolate Espresso Icing (recipe follows)
1. Preheat oven to 400°F. Coat 15x10x1-inch baking pan with nonstick cooking spray.
2. In small pot, combine water, oil; bring to a boil. Remove from heat, stir in espresso powder until dissolved.  In large bowl, mix together flour, sugar, cocoa. Add hot water mixture to flour mixture, stir well.
3. In small bowl mix together buttermilk, baking soda, stir until baking soda dissolves.  Add buttermilk mixture and egg to batter, stirring well.
4. Transfer batter to prepared baking pan. Bake 15 minutes, or just until top springs back when touched. Remove from oven, immediately pour Chocolate Espresso Icing on top, spread. Cool brownies completely at room temperature, cut into squares.Chocolate Espresso Icing6 tablespoons butter
1/3 cup buttermilk
1/4 cup cocoa
1 tablespoon espresso powder (instant espresso coffee)
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract

1. In medium pot, combine butter, buttermilk, cocoa, espresso powder; bring to a boil.  Add confectioners’ sugar, vanilla, mixing until smooth. Set aside until ready to use.

Makes 72 brownies

Food Facts
Calories 79
Protein (g) 1
Carbohydrate (g) 14
Fat (g) 2
Calories from fat (%) 25
Saturated Fat (g) 0
Dietary Fiber (g) 0
Cholesterol (mg) 3
Sodium (mg) 33
Diabetic Exchanges: 1.5 other carbohydrate, 1 fat
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 Posted with permission from Holly Clegg

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