I stumbled upon this Salted Espresso Fudge Brownie recipe by the amazing www.butterandbrioche.com. Thalia’s blog and Instagram are filled with the most amazing pictures of the most delectable foods. (Seriously #igfeedgoals)! We have a house guest coming in tomorrow for the night, which is always the best excuse to try out a new dessert recipe. 🙌🏼

As I reviewed Thalia’s recipe I realized that it was a little over my skill level and would require more free time than I had 🙆🏻. With the photos of these brownies dancing in my head, I decided to use her recipe as inspiration for a quicker, less pastry chef level dessert 🙈. Although I am certain the original recipe would blow my socks off the option below is incredibly tasty. 

Salted Espresso Dark Chocolate Brownies

First, collect your ingredients. To save time I used a boxed Dark Chocolate brownie mix.

Salted Espresso Dark Chocolate Brownies

Make the brownies as instructed on the box with the addition of espresso powder and dark chocolate chips.

Salted Espresso Dark Chocolate Brownies

Bake as instructed on the box and then let cool in the pan.

Salted Espresso Dark Chocolate Brownies

Now by using a mix for the brownies, we were able to save time and effort. For the frosting, however, we are making it from scratch and believe me – it is worth it. To begin, melt the finely chopped dark chocolate in a double boiler. Stirring constantly. Meanwhile, combine the room temperature butter and powdered sugar, mix together until light yellow. Then slowly add the melted chocolate. Mix together as you add the remaining whipping cream, espresso powder, vanilla extract and cocoa powder. Continue to mix until the frosting is light brown and fluffy. Once brownies are cool apply a generous layer of the frosting to the top. Store in the fridge until ready to serve. Directly before serving sprinkle some sea salt flakes on the top.

Salted Espresso Dark Chocolate Brownies Salted Espresso Dark Chocolate Brownies Salted Espresso Dark Chocolate Brownies

Enjoy!

xo,

C

Salted Espresso Dark Chocolate Brownies
5 from 2 votes
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Salted Espresso Dark Chocolate Brownies

Gooey dark chocolate brownies with a homemade salted espresso chocolate frosting make for a super indulgent treat!

Course Dessert

Ingredients

For the Brownies:

  • 1 box dark chocolate brownie mix
  • 1 tsp espresso powder
  • pinch salt
  • 1/2 cup dark chocolate chips preferably not chunks or pieces

For the Frosting:

  • 1/2 cup dark chocolate chips finely chopped
  • 3/4 cup unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1/2 cup heavy cream
  • 1/8 cup cocoa powder
  • 2 tsp espresso powder
  • 1 tsp vanilla bean extract

Instructions

For the Brownies:

  1. Grease the pan and prepare for baking.

  2. Pre-heat the oven per the instructions on the box.

  3. Whisk together the brownie mix, espresso powder, oil, water, eggs and salt. 

  4. Fold in the chocolate chips until evenly incorporated throughout the batter. Pour the mixture into the prepared baking pan.

  5. Bake per the box instructions, or until the brownie is firm around the edges and just set in the middle. A knife inserted into the middle should come out of the middle with a few moist crumbs attached, not clean. Remove from the oven and allow the brownie to cool completely in the pan. 

For the Frosting: (From the kitchen of www.butterandbrioche.com)

  1. First, melt down the chocolate in a double boiler. Heat, over medium-low and stirring often, until melted and smooth. Remove from the heat and set aside to cool slightly.

  2. Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat together the butter and powdered sugar on medium speed until pale and fluffy, about 4 minutes. Set the mixer speed to medium-low and slowly stream in the melted chocolate. Return the speed back to medium and beat until well combined, a further 2 minutes. Beat in the cream, cocoa, espresso, and vanilla until incorporated. Increase the mixer speed to medium-high and beat for a further minute, or until the frosting is lightened in color, smooth, and aerated.
  3. When you’re ready to frost the cooled brownies, use an offset palette knife or the back of a metal spoon to thickly spread the frosting over the top of the brownie. At this point, I like to chill the brownie for about half an hour to slightly set the top so it’s easier to cut, but, you could serve the brownies straight away. Make sure to sprinkle over a little pinch of flaked salt or fleur de sel, right before serving.
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