Triple Espresso Brownies | Midwest Living

Triple Espresso Brownies

Triple Espresso Brownies

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  • Makes: 48 servings
  • Prep 30 mins
  • Bake 20 mins

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Chocolate and coffee pair well, as this one-pan treat demonstrates in this cookie recipe. It's flavored with instant espresso powder, coffee liqueur, and chocolate-covered coffee beans.


  • 1/4 cup water
  • 2 tablespoons instant espresso powder or instant coffee crystals
  • 1 cup butter
  • 1 1/2 cups semisweet chocolate pieces
  • 1 1/2 cups granulated sugar
  • 4 lightly beaten eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup chopped walnuts (optional)
  • 1/2 teaspoon salt
  • 3 cups sifted powdered sugar
  • 1/4 cup butter, softened
  • 2 tablespoons boiling water
  • 2 tablespoons coffee liqueur or 2 teaspoons instant espresso powder or instant coffee crystals
  • 1/2 teaspoon vanilla
  • Coarsely chopped chocolate-covered coffee beans (optional)
  • Instant espresso powder (optional)


  1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large saucepan, combine 1/4 cup water and 2 tablespoons instant espresso powder or coffee crystals. Add the 1 cup butter and the chocolate pieces. Cook and stir over low heat until chocolate and butter are melted. Remove from heat. Add granulated sugar, eggs, and 1 teaspoon vanilla. Using a wooden spoon, lightly beat the mixture just until combined. Stir in flour; walnuts, if desired; and salt. Spread in prepared pan.
  2. Bake in preheated oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
  3. Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, the coffee liqueur or 2 teaspoons instant espresso powder or coffee crystals, and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Spread frosting evenly over cooled brownies. If desired, sprinkle with coarsely chopped chocolate-covered coffee beans and additional espresso powder. Cut into bars. Makes 48 brownies.


  • Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or cover pan of uncut, unfrosted bars with heavy foil and freeze for up to 3 months; thaw and frost.

Nutrition Facts

(Triple Espresso Brownies)

Servings Per Recipe 48, cal. (kcal) 145, pro. (g) 1, sodium (mg) 65, Fat, total (g) 7, chol. (mg) 30, carb. (g) 20, sat. fat (g) 4

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