These Hazelnut Espresso Brownies are chewy, fudgy and packed with rich coffee flavor to bring out an intense chocolate experience only highlighted by the hazelnut buttercream frosting!
if you love chocolate, you’ve gotta try these Peanut Butter Mocha Cupcakes
I turn 35 this week.
I remember turning 30 like it was yesterday.
My husband threw me a surprise “cooking demo” party with all of our friends and then we all went bowling afterwards.
It was one of my favorite days to date.
And here we are 5 years later.
I plan on taking my daughter to see “The Little Mermaid” and then we’re all going bowling.
Some things never change. Just like my love of a great cup of coffee or putting espresso in my brownies.
I’m declaring this sweets week to celebrate the big 3-5. I’m sharing all of my favorites starting with these Hazelnut Espresso Brownies.
Not to sound like a broken record, but if you aren’t putting coffee into your chocolate desserts then you are missing out.
Coffee brings out the chocolate in anything from this Peanut Butter Espresso Cake to these Peanut Butter Mocha Cupcakes.
Yes, I love peanut butter.
The base of these Hazelnut Brownies are similar to the base from my Irish Car Bomb Brownies because why mess with a good thing?
The difference is in the frosting. I added Hazelnut buttercream frosting to these brownies because I love hazelnut coffee creamer.
These espresso brownies would also be super delicious without frosting.
You can do the same with your favorite coffee pairing. Irish Cream frosting, vanilla frosting or caramel frosting. Go crazy!
The choice is up to you but the brownie base is to simply delicious.
Hazelnut Espresso Brownies are bursting with rich, chocolatey coffee flavor and creamy hazelnut frosting!
Hazelnut Espresso Brownies
Prep
Cook
Inactive
Total
Yield 16 servings
These Hazelnut Espresso Brownies are chewy, fudgy and packed with rich coffee flavor to bring out an intense chocolate experience only highlighted by the hazelnut buttercream frosting!
Ingredients
Espresso Brownie Layer
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chunks, divided
- 3/4 cup (12 tablespoons butter), melted
- 2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
Hazelnut Buttercream
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 tablespoons heavy cream
- 1 teaspoon hazelnut extract or bakery emulsion
- 1/8 teaspoon salt
Instructions
Espresso Brownie Layer
- Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray and line with parchment paper for easy removal.
- Combine flour, granulated sugar, cocoa powder, brown sugar, espresso powder salt and baking powder in a large bowl.
- Place 1/2 cup chocolate into a heat proof bowl and microwave until melted. Whisk in butter and vanilla. Add eggs, one at a time and whisk until combined.
- Fold in remaining 1/2 cup chocolate chunks.
- Pour batter into prepared pan and bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Place pan on a wire rack to cool completely
Hazelnut Buttercream
- In the bowl of your stand mixer fitted with the paddle or whisk attachment or into a large bowl, add in your softened butter and whip, scraping down the sides every minute, for 5 minutes.
- Using 1/2 cup at a time, add in your powdered sugar.
- Once all the powdered sugar has been incorporated add in your heavy cream, hazelnut extract and salt.
- Beat on low speed for a few seconds and then increase to high speed and beat for 2 minutes, until light and fluffy.
- Spread frosting on top of the brownies and cut into 16 equal squares.
Courses Dessert
Cuisine American
Brownies are my weakness but if I’m being perfectly honest any chocolate dessert is my weakness. Or funfetti….or chocolate + sea salt…
And I’m bringing you a fun little post about me and a cookie recipe this week so we can keep the party going!?
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