Menu
Author:
Tracy Nawara
Every-day brownies can be pretty boring, albeit delicious. It’s fun to spice up your brownie recipes now and then because they are unsurprisingly versatile. No matter the add-ins, brownies are a great dessert recipe to experiment with flavors.
By combining espresso, walnut, and chocolate flavors, this Espresso Walnut Brownies recipe was born! Espresso and chocolate enhance one another so well that it is an essential ingredient in almost all chocolate recipes. The brownies are only enhanced by freshly chopped walnuts and three types of chocolate!
Adding coffee to chocolate recipes is common, as it is known to make cocoa taste even more chocolatey than without it. Hot coffee is often added to homemade chocolate cakes while espresso powder is commonly added to brownies and souffle. Coffee and chocolate are like peanut butter and jelly; it just works.
This brownie recipe is from scratch, yet it is very easy to accomplish. It begins with melting butter, chopped semi-sweet chocolate, and espresso powder over a double boiler to not scorch the chocolate. Once that is melted, the chocolate mixture must cool before it is added to eggs beaten with sugar. If you do not allow the chocolate to cool, the eggs could scramble.
Once the batter is completely mixed, it can go in a lined brownie pan. Be sure to line your brownie and cake pans with parchment paper. It allows you to remove your brownies from the pan without a mess. Plus, it’s better for easier clean-up after baking!
The best part of these brownies is by far the add-ins inside. Espresso creates a lovely, unique chocolatey flavor, but these brownies offer so much more. Inside the batter are chopped walnuts, dark chocolate chips, and white chocolate chips. The walnuts add a perfect crunch and are even more flavorful if you toast them beforehand. White chocolate chips add a nice pop of color to the brownies.
Make this recipe your new go-to brownies. They are done in less than 50 minutes and have rich, complex flavors. All three types of chocolate melt in your mouth as you take a bite. The walnuts are the perfect textural difference against the soft, smooth chocolatey goodness. Be sure to serve these rich, insatiable brownies with an ice-cold glass of your favorite milk.
Preheat the oven to 350 degrees F. Line a brownie pan with parchment paper so that there is an overhang on two sides of the pan. This will make removing the brownies easy once baked. Spray the pan and parchment with nonstick cooking spray.
In a double boiler or glass bowl set over 1-inch of boiling water, add your butter, chopped chocolate, and instant espresso powder. Melt everything over medium-low heat until smooth and well combined. Remove from the heat and set aside.
In a separate bowl, whisk the eggs, sugar, and vanilla extract until well incorporated and light. Once the chocolate has cooled slightly, whisk the chocolate mixture into the eggs and sugar. Mix until very well combined.
Carefully fold in the flour and salt using a spatula until all of the flour is moistened.
Fold in the walnuts, dark chocolate chips, and white chocolate chips. You can save a few for decorating the top of the brownies, if you like.
Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the brownies to cool in the pan. Once cooled, remove them from the pan using the parchment. Slice into 16 servings. Store leftovers in an airtight container.
