Espresso Brownies Taste Like Starbucks Recipes

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STARBUCKS COPYCAT ESPRESSO BROWNIES



Starbucks Copycat Espresso Brownies image

A fudgy brownie that tastes just like Starbucks Espresso Brownies! These soft and chewy brownies are loaded with real, ground espresso to give you that jolt of caffeine!

Provided by Marzia

Categories     Bars

Time 45m

Number Of Ingredients 7

10 tablespoons salted butter (see notes)
6 ounces bittersweet chocolate, chopped into pieces
1 ¼ cup granulated sugar
¼- ½ cup ground espresso (see notes)
3 large eggs
3 tablespoons cocoa powder
⅔ cup all-purpose flour

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



Espresso Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h17m

Yield 36 bite-size brownies

Number Of Ingredients 10

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

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.

ESPRESSO BROWNIES



Espresso Brownies image

Deep, dark, and espresso-flavored brownies - yum!

Provided by QUILTBUGJ

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 10

¾ cup white whole wheat flour
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
½ cup butter
1 tablespoon instant espresso powder
5 ounces semisweet chocolate chips
½ cup white sugar
¼ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 166 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 92.4 mg, Sugar 14.5 g

ESPRESSO BROWNIES (TASTE LIKE STARBUCKS)



Espresso Brownies (Taste Like Starbucks) image

I searched high and low and finally found this recipe for espresso brownies that are very similar to the ones no longer sold at Starbucks. I was thrilled to have stumbled upon it and have to share since so many people on line were searching for it with no avail! Enjoy!

Provided by brwneyedsue

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 12

1 (8 ounce) package baker's unsweetened chocolate squares, chopped
2 tablespoons semi-sweet chocolate chips
1 1/4 cups real butter
3/4 cup starbucks espresso beans (ask them to grind for espresso)
3 1/2 cups granulated sugar
1/2 teaspoon salt
6 large eggs
2 tablespoons pure vanilla extract
1 1/2 cups flour
2 cups semi-sweet chocolate chips (or rest of bag remaining from 2T above)
1 cup whipping cream
1 tablespoon butter

Steps:

  • Preheat oven to 300 degrees.
  • Melt butter and stir in 2 T chocolate chips stirring until smooth.
  • In a large bowl combine sugar and espresso. Use a hand mixer on medium speed and add butter/chocolate mixture from #2 above. Now add salt, eggs and vanilla and blend well.
  • Reduce mixer speed and add flour. Blend to incorporate and then stir in the chopped 8oz of bakers chocolate.
  • Spread batter into a greased and floured 9x13 pan. Bake for 55 to 70 minutes. Check often.
  • Remove and cool.
  • Microwave whipping cream until almost boiling.
  • Pour hot cream over 2 cups of chocolate chips in a small bowl.
  • Add 1T butter which makes the ganache shine.
  • Spread ganache over brownies and put in fridge to cool.
  • Serve chilled for best cutting and taste.
  • Enjoy!

ESPRESSO KAHLUA BROWNIES



Espresso Kahlua Brownies image

Categories     Coffee     Mixer     Chocolate     Dessert     Bake     Kahlúa     Winter     Gourmet

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Steps:

  • Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
  • In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
  • Spread batter evenly in pan and arrange coffee beans in 5 rows of
  • 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES



Super Fudgy Triple Chocolate Espresso Brownies image

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

5 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 tablespoons cocoa powder
1 1/2 tablespoons instant espresso or 1 1/2 tablespoons instant coffee powder
8 tablespoons unsalted butter, cut into quarters
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups sugar
1/2 teaspoon salt
1 cup all-purpose flour

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

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