Decadent Espresso Infused Chocolate Brownies

Recipe: Espresso Swirl Brownies 🍫☕

Overview:

Espresso Swirl Brownies are a decadent treat for all the coffee lovers out there! This recipe, inspired by Alice Medrich’s book, “Cookies and Brownies,” combines rich chocolatey goodness with a hint of espresso, resulting in a delightful flavor explosion in every bite.

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 squares

Ingredients:

• 8 tablespoons unsalted butter
• 4 ounces semisweet or bittersweet chocolate
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon instant coffee
• 1 tablespoon water
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg

Instructions:

1. Preheat and Prepare: Preheat your oven to 325°F. Line a 9-inch square pan with parchment paper or foil, leaving some overhang on two opposite sides for easy removal later.

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2. Melt Chocolate: In a double boiler or a heatproof bowl set over simmering water, melt the butter and chocolate together. Stir occasionally until smooth and well combined. Once melted, remove from heat.

3. Add Sugar and Flavorings: Stir in the sugar, vanilla extract, and salt into the melted chocolate mixture until fully incorporated. Then, add the eggs one at a time, stirring well after each addition.

4. Incorporate Flour: Gradually add the all-purpose flour to the chocolate mixture, stirring with a wooden spoon until the batter becomes smooth, glossy, and pulls away from the sides of the pan. This should take about a minute.

5. Spread Batter: Spread all but half of the brownie batter into the prepared pan, ensuring an even layer. Set aside the remaining batter.

6. Prepare Espresso Mixture: In a small bowl, mix the instant coffee powder with water until dissolved. Set aside.

7. Make Cream Cheese Mixture: In another bowl, combine softened cream cheese, sugar, and vanilla extract until smooth and creamy. Then, beat in the egg and the prepared espresso mixture until well blended.

8. Layer and Swirl: Spread the cream cheese mixture evenly over the brownie batter in the pan. Next, dollop the reserved brownie batter over the cream cheese layer. Use a knife to swirl and marble the two batters together without fully mixing them.

9. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the brownies begin to pull away from the sides of the pan.

10. Cool and Chill: Allow the brownies to cool on a rack. Once cooled, refrigerate them for at least 2 hours to chill thoroughly before cutting.

11. Slice and Serve: After chilling, use a knife to loosen the brownies from the unlined sides of the pan. Lift the overhanging parchment or foil to transfer the brownies to a cutting board. Cut into 16 squares and serve.

12. Storage: Any leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

Nutritional Information (per serving):

• Calories: 242.8
• Fat: 15.4g
  • Saturated Fat: 9.3g
• Cholesterol: 70.5mg
• Sodium: 94.2mg
• Carbohydrates: 25.5g
  • Fiber: 1.3g
  • Sugar: 20g
• Protein: 3.7g

Indulge in the irresistible blend of chocolate and espresso with these Espresso Swirl Brownies. Perfect for a cozy night in or as a delightful addition to any dessert spread!