Decadent Espresso Chocolate Brownies with Pecans
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These Espresso Chocolate Brownies are not your average brownie. They’re just a bit more… of everything. Easy to make and utterly decadent.
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A bit more decadent, a bit more refined.
A brownie that brings everything to the table. Intense chocolaty flavor, soft yet slightly chewy texture, and generous amounts of pecans.
They’re special… and oh-so-good.
Espresso Chocolate Brownies
Making divinely delicious brownies comes down to the chocolate. Doesn’t it always?
To make these brownies extra special, it requires great quality chocolate. You can use the average chocolate chip, but it won’t quite be the same. I love to use Scharffen Berger Dark Chocolate Baking bars, although they also come in chocolate chunks, which would be quicker to melt. But use your favorite chocolate. Just make sure it’s good!
What I Love About Espresso Chocolate Brownies
I make brownies of all different shapes and sizes, from espresso brownie bites to family size fudgy and cakey brownies.
But these are a bit different. A bit more… decadent, a bit more special.
Perhaps because they are, indeed, my husband’s favorite, for him… these brownies are the perfect balance of sweet, espresso, chocolate… and pecans.
Try them and see if you agree!
Espresso Chocolate Brownies Ingredients
Although the ingredient measurements are in the recipe card below, here is a quick list of what you will need in order to make these homemade chocolate brownies.
- Butter: I’m using salted butter for flavor but unsalted works fine too.
- Chocolate: We love dark chocolate, but use your favorite, whether that be milk chocolate, bittersweet chocolate, or semi-sweet. Chocolate chips or chunks are fine, as is your favorite chopped chocolate bar; just be sure to chop it into small bite-size pieces.
- Instant espresso: Instant coffee will also work.
- Granulated sugar: For that sweet, chocolaty flavor.
- Large eggs: They help bind the ingredients together.
- Vanilla extract: It’s impossible for me to imagine brownies without a splash of vanilla.
- Baking staples: All-purpose flour, baking powder, and salt
- Pecans: These are optional (as always) or you could substitute your favorite nut, like walnuts.
How to Make Chocolate Brownies
Full step-by-step instructions are in the recipe card below, but here is a quick overview of how to make these espresso chocolate brownies.
Begin by preheating the oven to 350 degrees F and by greasing an 8 x 8 square pan or using parchment paper for easy removal.
- Melt the butter and chocolate in a medium-sized microwavable bowl until melted and smooth.
- In a bowl, whisk together the flour, baking powder, and salt.
- Add the espresso powder to the chocolate-butter mixture and whisk. Then, stir in the sugar, eggs, and vanilla until smooth. Fold in the dry ingredients along with the pecans.
- Transfer the batter to the prepared pan, smooth the top, and sprinkle the remaining pecans over the top.
- Bake for 35-40 minutes.
- Allow the brownies to cool completely before cutting them into squares or bars.
More Chocolate Recipes to Try
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Dark Chocolate Pecan Espresso Brownies
Equipment
Ingredients
- 3/4 cup butter (1 1/2 sticks)
- 6 ounces dark chocolate or your chocolate preference
- 1/2 teaspoon instant espresso
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 1/2 cups roughly chopped pecans
Instructions
- Preheat the oven to 350°F. Prepare an 8 x 8 square pan by buttering the bottom and sides, lining with a 9-inch wide strip of parchment paper that fits the bottom of the pan and overhangs on 2 sides.
- Melt the butter and chocolate in a medium size microwavable bowl. I begin at 1 minute, remove from the microwave and stir. Continue microwaving in 30-second increments, stirring after each, until the chocolate and butter are thoroughly melted and shiny smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- To the chocolate-butter mixture, add the espresso powder and whisk until combined. Then add the sugar, eggs, and vanilla. Whisk until the mixture of smooth.
- With a rubber spatula, fold the dry ingredients into the chocolate-egg mixture until well combined. Then fold in 1 cup of the pecans.
- Scrape the batter into the prepared pan and smooth the top. Sprinkling the remaining 1/2 cup of pecans evenly over the top.
- Bake until a skewer inserted into the brownies comes out mostly clean with a few crumbs clinging to the skewer, about 35-40 minutes.
- Allow the brownies to cool completely before unmolding the brownies. Using a sharp knife, release the brownies from the two sides of the pan not lined with parchment paper. Cut into 12 bars using a serrated knife.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.