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Espresso Brownies

Chef Jason Hill (CookingSessions.com) provided his recipe for the best brownie recipe ever - fudgy espresso chip chocolate brownies! Below the Instructions is his video on how to prepare this dish.

Espresso Brownies by Jason Hill

Espresso Brownies by Chef Jason Hill


  • 1 (8 oz.) pkg. Baker’s Unsweetened Baking Chocolate Squares, chopped
  • 1 oz. (2 tablespoons) Ghirardelli semisweet chocolate chips
  • 1 1/4 cups sweet butter
  • 3/4 cup finely ground Starbucks Espresso beans
  • 3 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 cups Ghirardelli semisweet chocolate chips or dark chocolate chunks


  1. Preheat oven to 300 F.
  2. In a medium-size pot over low heat, melt butter. Add baking chocolate and the 1 oz. of chocolate chips, stirring constantly over low heat until smooth. Remove from heat.
  3. In a large bowl of a Kitchen Aid mixer, stir sugar and ground espresso on low speed until well incorporated.
  4. On medium speed, gradually add the melted chocolate-butter mixture, salt, eggs and vanilla. Beat until well blended.
  5. Reduce mixer speed to low and add flour until everything is incorporated; add chocolate chips last, just to blend.
  6. Spread batter evenly into a buttered and floured 9 x 13 pan. Bake for 70 minutes, or until center comes out clean when toothpick is inserted.
  7. Since cooking times vary, start checking after about 55-60 minutes. Remove from oven and cool completely.
  8. Cut into squares or triangles and keep refrigerated until ready for service. These brownies taste best served cold.

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One Response to Espresso Brownies

  1. I think you will find that both Baker's and Hershey's now sell their unsweetened chocolate in 4 oz. packages only.

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