Krystal’s Espresso Brownies

  • Serves

    makes 9 Brownies


Instant espresso powder and chocolate-covered espresso beans gives SAVEUR staffer Krystal Stone's iced brownies a concentrated flavor and a zingy, caffeinated boost.


  • 4 tbsp. unsalted butter, plus more for greasing
  • 2½ tbsp. instant espresso powder
  • 1 cup chocolate-covered espresso beans (about 4½ oz.), coarsely ground in a food processor
  • 2 cups superfine sugar
  • ⅔ cups unsweetened, dutch-process cocoa powder
  • ½ cups flour
  • ½ cups canola oil
  • 2 tsp. vanilla extract
  • ¼ tsp. plus 1⁄8 tsp. fine salt
  • ¼ tsp. baking powder
  • 2 eggs, beaten
  • ¼ cups milk


Step 1

Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line pan with parchment paper; grease paper. Bring 1⁄4 cup water to a boil in a 1-quart saucepan. Whisk in espresso; let dissolve. Whisk together espresso, beans, 1 cup sugar, 1⁄3 cup cocoa, flour, oil, 1 tsp. vanilla, 1⁄4 tsp. salt, baking powder, and eggs in a bowl. Pour batter into pan; spread evenly. Bake until set, 45–50 minutes. Let cool slightly.

Step 2

To make icing, bring butter, milk, and remaining sugar, cocoa, vanilla, and salt to a boil in a 1-quart saucepan, while whisking. Pour icing over brownies; let harden. Cut and serve.

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