6 ounces bittersweet chocolate, chopped into pieces
¼ teaspoon kosher salt
1¼ cup granulated sugar
½ cup ground Starbucks Christmas Espresso (very fine grind)
3 large eggs
3 tablespoons cocoa powder
⅔ cup all purpose flour
Espresso ganache
1 cup semi sweet chocolate chips
⅓ cup heavy cream
2 oz Starbucks Christmas espresso (or a double shot of espresso)
1 tbsp unsalted butter
Instructions
Preheat the oven to 350ªF. Prepare an 8x8 square baking dish with cooking spray, set aside.
Fill a medium saucepan half way full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow to melt completely. Remove from heat.
Stir in the sugar, salt and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, mixing throughly. Add the cocoa powder along with the flour and mix until incorporated. It is very important that you do not over mix the batter!
Pour the brownie batter into the prepared baking dish. Bake the brownies for 34-38 minutes. Let cool for 30 minutes, and then start preparing the ganache (recipe below)
Combine the chocolate chips, heavy cream, espresso and butter in a small sauce pan. Stir over low heat until smooth. Remove from heat and let cool until just slightly warm.
Pour the ganache over the brownies and place in the refrigerator to set.
Notes
For this recipe, I ground the espresso on an espresso grind setting. If you do not have a grinder, your local Starbucks does :) For the ganache I used my at home espresso machine to pull a double shot of Christmas blend espresso. You can prepare the coffee any way, just use the same measurements, 2oz. You can also substitute any other coffee, including Starbucks Espresso Roast, or Caffe Verona would be an excellent choice as well!
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/11/21/christmas-espresso-brownies/