Espresso Brownie Platter (36) Recipe

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Melt Butter

In a medium saucepan, melt the unsalted butter over low heat until fully melted.

Mix Sugars

Remove from heat and stir in granulated sugar and brown sugar until well combined.

Add Eggs

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Add Chocolate Chips

Fold in the semi-sweet chocolate chips.

Bake

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool

Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Mix Ganache

Remove from heat, then add the semi-sweet chocolate chips and espresso powder to the cream. Stir until smooth and fully combined.

Cool Ganache

Let the ganache cool for about 10 minutes to thicken slightly before pouring over the cooled brownies.

Prepare Toppings

Once the ganache is set on top of the brownies, dust with powdered sugar and sprinkle dark chocolate shavings evenly across the top.

Garnish

Place one espresso bean on each brownie square for garnish.