Emmeline Duncan’s Espresso Brownies Recipe

Emmeline Duncan’s Ground Rules Mystery series features caffeine fueled mysteries, a delightful West Coast vibe, and delicious recipes. This recipe for Espresso Brownies is featured in Flat White Fatality, the third book in the series.

Recipe Note From Emmeline Duncan

When I first sold the Ground Rules Mystery series, I didn't realize how many readers love having recipes in the back of cozies! But then I realized something important: I had the opportunity to share my favorite brownie recipe with readers.

As I can't consume dairy, I've experimented with creating dairy-free adaptations of my favorite desserts that, ideally, don't taste like they're missing anything. This brownie recipe is one of my favorites and one of the top two Ground Rules recipes I've created. The end results are rich and chocolatey. Just know you might bake a pan and automatically want to bake a second batch. 

In general when baking with cocoa, a small amount of espresso brings out the richness of chocolate but won't make the brownies taste like coffee. If you want to bring forward a coffee note, use more espresso powder. I've made these with a shot of espresso instead of espresso powder, but find it easier to get consistent results with powder.

Ingredients

• 1 cup chocolate chips

• 8 tablespoons canola oil

• 3 tablespoons cocoa powder (I like King Arthur Baking Company's Burgundy Cocoa or World Spice Company's Valrhona Cocoa Powder)

• 1 teaspoon of espresso powder

• 1 1/4 cups sugar

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 3 eggs

• 1 cup all-purpose flour

Directions

Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 inch pan with parchment paper.

Mix the chocolate chips and canola oil in the top of a double boiler and melt over medium-low heat, stirring regularly.

Once the chocolate has melted, remove from heat and whisk in the cocoa powder and espresso powder. Put aside.

Whisk together the eggs, sugar, salt, and vanilla. Once it’s combined, whisk in the chocolate mixture. Once it’s mixed, add the cup of flour, taking care to incorporate the flour without over-whisking the mixture.

Pour the batter into the prepared pan and bake for 35–40 minutes. When a toothpick comes out mostly clean, your brownies are ready.

Let the brownies cool for about an hour before removing them from the pan. Cut the brownies into squares, and store anything you don't eat right away in an airtight container. Consume within a day or two for a peak brownie experience.

You can sprinkle powdered sugar on top or add a frosting if desired. I prefer them plain so I can focus on the richness of the chocolate.

Note: if you use dairy-free chocolate chips, these brownies will be dairy-free.

See a printable PDF of the Ground Rules Espresso Brownies Recipe (as seen below).