Espresso Brownies with Bailey’s Ganache

A while back I posted a gluten-free espresso brownie recipe from the Tune Up Cafe in Santa Fe.   At the time, I wanted to add a hint of coffee flavor to my regular old standby brownie recipe and post it as well.   Well, you know what happens to the best of intentions, right?

Finally, I found time today (in between basketball games) as I was still fixating on our Santa Fe trip (and wishing I were still there!)   Sorry,  you all thought I was beyond all that.  I will get out of this melancholy post-vacation mood soon, I promise.

Another fine reason to make these brownies:   I have been bombarding hubby with mostly vegetarian meals since we got back.  (That too is probably Santa Fe’s fault.)    Since I definitely wanted him to accompany me on any and all return visits to New Mexico, I thought he deserved a sweet treat for putting up with my “get-my-vegetarian-freak-on” mode of late.

Here is my version of Espresso Brownies with Ganache Topping.

Espresso Brownies
Slightly adapted from Baker’s

4  squares  unsweetened baking chocolate
1 1/2 sticks butter (3/4 cup)
2 c. sugar
1 pkg. Starbucks Via instant coffee
1 t. vanilla
3 farm fresh large eggs
1 c. flour

Preheat oven to 350 degrees.

I found my basic brownie recipe on the Baker's box. It is super easy and always turns out good.

In a 2 quart glass measuring cup (or other microwavable mixing bowl), melt butter and chocolate.   Make sure chocolate is completely melted.   Stir in sugar, coffee,  and vanilla.   Add eggs one at a time, stirring well after each.

Add flour and stir well.     Pour into a prepared 13″x9″ baking pan.   Bake 30-35 minutes or until a toothpick inserted into center comes out with “fudgy” crumbs.   Be careful not to overbake.  Cool in pan.

Just chillin'...waitng for the ganache topping.

Remove from oven and let cool while you make the ganache.

Espresso Ganache with Coffee and Bailey’s
slightly adapted from Tune Up Cafe’s Espresso Chocolate Brownies

1 c. of 60% cacoa Ghirardelli Chocolate chips (or other premium chocolate)
4 T. butter
1 pkg. Starbucks Via instant coffee
1/4 c. sugar
1/2 c. cold heavy cream
1 oz. Bailey’s

Melt chocolate and butter in a sauce pan over low heat, stir in coffee and sugar.   Whisk until sugar is melted.   Once melted, let cool to room temperature.

Butter, chocolate chips, sugar and coffee mixture. Also just chillin'.

Place cooled chocolate in a stand mixture with whisk attachment.   Whisk chocolate.   Slowly add cream and Bailey’s.   Continue to whisk until fluffy.

Whip it---whip it good! (Little blast from the past!)

Place mixture back in sauce pan and heat over low heat while stirring constantly.   When it becomes glossy and smooth, pour over cooled brownies.   Cover with plastic wrap and refrigerate for 2 hours before serving.

This is an odd way to make ganache, but I had to reheat the mixture after mixing.    Maybe it was the Bailey’s I added?   Who knows, but I am willing to make these luscious brownies again!

These are a fudgy, chewy brownie.

(What hubby doesn’t eat is getting taken to the hospitality room.  Man, these coaches are getting spoiled this week!)

16 comments to Espresso Brownies with Bailey’s Ganache

  • I think coffee and brownies go together as well as peanut butter and jelly. It is a wonderful combination. Lent is starting soon, so I will have to get my “vegetarian” freak on also. In the meantime I will enjoy your sweet treat!

    • Eliot

      I think we will continue our veggie eating as I recover from eating all the hospitality room fare. You know—all the good stuff—brownies, pies, cinnamon rolls, chili, all the pre-made, frozen goodies like pizza rolls, egg rolls, jalapeno poppers, queso, etc. Not the most healthy stuff though I think I did eat a carrot stick or two. Thanks for the comment, Veronica!

  • These sound fantastic. I learned from Ina Garten to add instant espresso or coffee powder to chocolate to intensify the flavor. And, you’ve added Bailey’s on top of that? What’s not to love!?! Fabulous recipe!

    • Eliot

      Thanks! I really love the little packs of Via. And, they are easier for me to pick up with my grande quadruple shot lattes. (I have a hard time finding espresso powder in our grocery store.)

  • I adore the flavors of chocolate and coffee! My husband just came home with some of those packets. He keeps them in his suitcase for when he is on the road, but I think I’m going to swipe a few to hide in the pantry! Great idea!

  • Ann

    I love brownies and I’ve had coffee in some chocolate items (FAB) but not brownies yet – GENIUS! Thanks for posting and I understand about being melancholy when you come home from trips….your Santa Fe trip looked amazing!

    • Eliot

      You know, I never liked coffee at all until about two years ago. Now I drink at least two cups a day (but it has to be a frou-frou drink—lattes, dirty chais, etc.). Mochas are my favorite so I love chocolate and coffee combos in baking too. Thanks for not getting tired of my Santa Fe references.

  • Liz

    Oh, these would be as popular as chocolate chip cookies at my house! They look amazing!

  • Coffee and baileys, yes! I’ll have one of those brownies with a coffee and baileys also (but I’m a lush).

    • Eliot

      I agree! (Not with you being a lush, mind you, but about the coffee and Bailey’s and boozie brownies!) 🙂

  • Mmmm . . . these look and sound just wonderful. Chocolate on chocolate–what’s not to love?

  • You’re talking my language! 🙂