decadent mocha brownies with a sweet espresso glaze
yield: 12 brownies
1 cup all-purpose flour
1 cup cocoa powder
½ tsp kosher salt
1 tsp espresso powder
2 ¼ cups sugar
2 sticks butter, melted
¼ cup brewed espresso (or 2 fluid ounces)
1 tsp vanilla extract
12 ounces semisweet chocolate chips
1 ½ cups powdered sugar
3–4 tbsp brewed espresso (1 ½ – 2 fluid ounces)
raw sugar, as needed (optional)
Preheat the oven to 350°F Prepare a greased 9×13” baking dish. Press a piece of parchment paper (large enough so it overhangs the dish) into the baking dish.
In a mixing bowl, whisk together the flour, cocoa powder, salt, and espresso powder. Set aside.
In another mixing bowl, whisk the eggs until smooth. Aggressively whisk in the sugar until incorporated. Next, add the melted butter, espresso, and vanilla extract. Mix until incorporated.
Whisk the wet ingredients into the dry ingredients. Lastly, fold in the chocolate chips.
Pour the brownie batter into the prepared baking dish. Bake for 30-35 minutes until set and cooked through. Let cool for 30 minutes. Gently use the parchment paper to lift the brownies out of the dish. Cut the brownies into 12 squares.
Whisk together the powdered sugar and espresso until smooth and pourable. Start with 3 tablespoons of espresso. If it’s too thick, add more.
Spoon the glaze onto the brownies. If desired, sprinkle raw sugar on top of the brownies for a festive touch. Let set.
For an extra level of decadence, I like to buy extra chocolate and melt it, then drizzle it over top the brownies right before serving.