Espresso Magic Brownies

By • April 20, 2011 9 Comments

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Author Notes: I've been baking brownies for more years than I care to remember. For a very long time I have used the same basic recipe, varying the ingredients to create interesting and delicious treats. Herewith is the 35th incarnation of my brownie recipe.

Yes, this is a large recipe, but it halves well, and you can always freeze the leftovers (if there are any)!

Makes a half-sheet pan full. cut them any size you like - we prefer them 1-inch square.


  • 3 cups dark brown sugar, lightly packed
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 extra-large eggs
  • 1 tablespoon pure Vanilla Extract (I use Nielsen-Massey)
  • 1/8 teaspoon fine sea salt
  • 1 1/2 cups unbleached all-purpose flour
  • 2/3 cup Dutch process cocoa
  • 1/8 cup instant espresso powder
  • 2 cups toasted chopped nuts (I used a mixture of pecans, walnuts and hazelnuts)
  • 12 ounces Guittard Akoma semi sweet chocolate chips
  1. Preheat oven to 350 degrees F. (or 325 degrees F. for convection)
  2. In the bowl of your electric mixer (with the paddle), mix the sugar and butter until they are well blended but not too fluffy.
  3. Add the eggs one at a time while the paddle is moving at medium low speed. Be sure to blend well.
  4. Add the vanilla and sea salt.
  5. In a separate bowl with a wooden spoon, mix the dry ingredients well. Stir the chopped nuts into the flour mixture. Now pour the flour mixture into the butter and egg mixture, and mix well on low speed.
  6. Pour into well greased pan. Swirl the chocolate chips into the batter, making sure they are well distributed.
  7. Bake for 23 1/2 minutes (if your oven is calibrated properly.) The batter will still be soft in the middle of the pan. Allow brownies to cool thoroughly before frosting.


  • 1 1/4 cups cane sugar, whizzed in the food processor to “super-fine” it
  • 2 tablespoons instant espresso powder
  • 1/2 cup liquid: ¼ cup Cognac, the remainder, whole milk
  • 6 tablespoons unsalted butter
  • 6 ounces Guittard Akoma semi-sweet chocolate chips
  1. Combine all the ingredients except the chocolate chips in a heavy saucepan and bring to a boil, stirring constantly. Still stirring, allow the mixture to boil for 1 minute. Remove from heat and stir in the chocolate chips until the mixture is smooth. Pour over the baked, cooled brownies. When the frosting has set, cut brownies into squares of the desired size.

Tags: Addictive, Easy, serves a crowd, sweet

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Comments (9) Questions (0)


11 months ago Chris

What size pan?


about 2 years ago lapadia

Ahhhh...a trip with magic brownies!


about 4 years ago Madame Sel

We use eggs from our chicken, so they aren't always large. Should I still use 8 eggs or should I use more? I would say they are med to large sized.


about 4 years ago ChefJune

June is a trusted source on General Cooking.

I would eyeball it, and if you thnk you need an extra egg (or two) go ahead. Brownies are very forgiving.


about 4 years ago Sagegreen

These do look beautiful.


about 4 years ago ChefJune

June is a trusted source on General Cooking.

actually, the name comes from my memory of the song "Black Magic Woman." Yes, I have made those "magic" brownies of which you speak. ;)


about 4 years ago lapadia

"High-Five" ChefJune! Delicious photo and I love your musical plate...oh, love the song you named, too!


about 4 years ago lapadia

Love your 35th incarnation..perfect for the contest! PS - back in the day the name "magic" brownies took my mind down a different path...couldn't resist that :) Anyway, thanks for sharing this!


about 4 years ago Lizthechef

Ditto!! Great-looking recipe, even without the you-know-what ;)