How To make Triple Espresso Brownies
1 x
brownies:
1/2 c Water
1 Egg
1 ts Vanilla
1/4 c Butter, softened
1 Egg
1 ts Vanilla
3 Chocolate bars, sweet dark/b
1/2 c Semi-sweet chocolate chips
1/8 ts Espresso granules, instant
21 1/2 oz Brownie mix (1 pkg. pillsbur
1/4 c Oil
2 ts Expresso granules, instant
1 x filling:
1/2 c Brown sugar, firmly packed
2 ts Espresso granules, instant
1 c Walnuts, coarsely chopped
1 x glaze:
1 tb Butter or margarine
1 ts Milk or whipping cream
Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency.
Drizzle over warm brownies. Cool completely. Cut into bars. SOURCE: Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort, (R)etry, (C)onsume Chocolate Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> -----
How To make Triple Espresso Brownies's Videos
Fudgy Espresso Coffee Brownies
These espresso brownies are extra fudgy and packed with coffee flavor! These rich and gooey espresso brownies are perfect for coffee lovers. You only need nine ingredients to make these coffee brownies and just one bowl!
Recipe here:
Pinterest:
Facebook:
Instagram:
TikTok:
Our favourite and easy fudge brownies with espresso frosting
These rich fudgy brownies are the best and are great for any occasions! This brownie recipe obviously contains chocolate and cocoa powder, so it has a deep chocolate flavour with a wonderfully moist texture. I bet you will all love this recipe 100%. These homemade brownies will disappear in no time at all!
Ingredients for brownie:
Chocolate 150g
Butter 120g
Cocoa powder 2 tbsp
Sugar 200g
Vanilla extract 1tsp
Coffee 1 tsp
Eggs 3
Flour 100g
Salt 1/4 tsp
Chocolate chips 1/2 cup
Ingredients for coffee frosting:
Full fat cream cheese 100g
Icing sugar 75g
Double cream 180ml
Vanilla 1 tsp
Coffee 1-1&1/2 tsp
Please subscribe and like to support my channel!
Music credits:
“Palm Shadows”
Music by Nekzlo
Instagram:
@tasty_treats_yt
#coffeebrownie #brownie #coffeefrosting #tastytreats
☕ The best ESPRESSO COFFE BROWNIES recipe ❤️
Today I have for you an irresistible espresso coffee brownies, a decadent recipe only for coffee and chocolate lovers. Juicy and tender inside, a delicious caffeine shot! Feel how every bite melts in your mouth. ????❤️????❤️????❤️????❤️
Enjoy the coffee brownie hot with a scoop of ice cream and fresh fruit on it. The contrast of temperatures and textures will delight you.
Isn't yummy?
Taste it and share your foodie experience!
Step by step written recipe here. You can print it ;)
If you liked this recipe don't forget to give me a like. If you like the channel subscribe! (Remember to activate the bell to receive a notice with each new recipe).
✅ FOLLOW ME:
● Tik Tok:
● Facebook:
● Instagram:
● Twitter:
● Pinterest:
● Google +:
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit
48 hours of baking. A pound and a half of chocolate chips, another pound of cocoa powder, 5 pounds of chocolate, $30 worth of vanilla extract and many, many tastings. Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect recipe - one that took 144 brownies to achieve perfection.
See Chris's full final recipe here:
Director: Paz Mendez Hodes
Director of Photography: Kevin Dynia
Editor: Jess Lane
Talent: Chris Morocco, Hana Asbrink, Kelly Janke
Culinary Director: Kelly Janke
Producer: Christie Garcia
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Tony Aviles
Audio: Lily van Leeuwen
Food Stylist: Taneka Morris
Culinary Assistant: Danielle Brooks
Prop Styling: Gerri K. Williams
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Marisa DeMarini
Graphics Supervisor: Ross Rankin
Graphics, Animation: Léa Kichler
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Espresso No-Tini Brownies
Dazzle your customers with this elegant yet indulgent brownie dessert incorporating Callebaut’s 811 finest Belgian dark chocolate callets with a rich coffee essence
Recipe:
Espresso No-Tini Brownies
Makes 18
INGREDIENTS
Callebaut® 811 Dark Chocolate Callets 350g
Butter 250g
Eggs 3 and an extra egg yolk
Caster sugar 225g
Vanilla extract 2 tsp
Coffee essence 2 tbsp
Pinch of salt
Plain flour 65g
Cocoa powder 60g
METHOD
Melt the butter and 250g chocolate callets
Whisk together the eggs, sugar, vanilla, coffee essence and salt
Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets
Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C
Cut into squares and serve stacked in a cocktail glass with cream
Top tip: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.