If there is one thing I have learned over the last few weeks, it is that coffee and chocolate were meant for each other. I should have known. After all, who doesn’t love a good mocha? And chocolate covered coffee beans? Delicious!
So, when Brandi came to me with a recipe idea that would add a twist to this classic combo, I couldn’t resist!
- 1 cup unsalted butter
- 3 ounces semi-sweet chocolate
- 2 shots of espresso vodka
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup mascarpone cheese, softened
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
- 1 shot of espresso vodka
- Preheat oven to 325 degrees
- Place the 3 ounces of chocolate in a large mixing bowl
- In a smaller mixing bowl, melt butter in the microwave
- Pour butter over chocolate and let sit 30 seconds before stirring until all chocolate is melted
- Sift in sugar and cocoa, mixing until incorporated
- Using a wooden spoon, mix in mascarpone, eggs, vanilla and espresso vodka until smooth
- Mix in flour and salt
- Pour batter into a greased pan (use an 8×8 pan for thicker brownies or an 11×7 pan for thinner brownies)
- Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean (*Note: If you use a larger pan for thinner brownies, it may only take around 30 minutes for them to finish baking, so keep a close eye on them!)
- Place pan on wire cooling rack
While the brownies are cooling, we’ll make our ganache!
- Place chocolate in a mixing bowl
- In a small saucepan, bring cream and butter to just below boiling over medium heat
- Pour over the chocolate and add the espresso vodka
- Let sit 30 seconds, then stir until smooth
- Pour the ganache over brownies, using a spatula to evenly distribute
- Let sit, uncovered, until completely cooled or place in refrigerator to speed up the process
- Once ganache is firm, cut brownies and store as you normally would
1. Mascarpone can be hard to find and kind of expensive. You can always use this mascarpone substitute recipe, which is what I did. Halve the recipe and you’ll get just enough for the 1/2 cup!
2. You can buy espresso vodka, but who would want to do that when you can make it? If you can hold out a couple of days, check in on Thursday to get Brandi’s espresso vodka recipe. Trust me, it’s totally worth it!
With all of that out of the way, I can finally tell you that these are very good. A little dense, definitely rich and well worth the extra effort this recipe requires!