Espresso Brownie Cookies Recipes

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

STARBUCKS COPYCAT ESPRESSO BROWNIES

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking dish with cooking spray, set aside.
• MELT: Fill a medium saucepan halfway full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow it to melt completely. Remove from heat. Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not overmix.
• BAKE: Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mine for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from the baking dish. Serve warm.

ESPRESSO BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift flour, cocoa, and salt together in a bowl. Set aside.
• Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

ESPRESSO BROWNIE COOKIES

Steps:

• In medium microwavable bowl, microwave chocolate and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
• Meanwhile, in small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat brown sugar, eggs, espresso powder and vanilla with electric mixer on medium speed 3 minutes. Add cooled chocolate mixture; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in chocolate chips. Refrigerate dough 30 minutes or until firm enough to handle.
• Heat oven to 350°F. Shape dough into 2-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until tops are cracked and dry (cookies will still be soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.