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Triple Espresso Brownies

Triple Espresso Brownies start with a packaged brownie mix topped with an espresso flavored chocolate filling and fudge glaze.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24
Author Cookie Madness



  • 1 package fudge brownie mix
  • 2/3 cup any kind of vegetable oil
  • 1/4 cup water
  • 2 large eggs
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract


  • 1/4 cup butter softened
  • 1/2 cup firmly packed light brown sugar
  • 1 large large egg
  • 2 teaspoons instant espresso coffee
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts
  • 12 ounces sweet dark or bittersweet chocolate coarsely chopped


  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 1/8 teaspoon instant espresso powder
  • 1 to 2 teaspoons milk or heavy cream


  • Prepare brownie mix according to package directions using oil, water and eggs and adding instant espresso coffee and vanilla to batter.
  • Bake in 13 x 9-inch baking pan according to package directions, but bake for only 25 minutes.
  • Meanwhile, make the filling. Beat the butter and brown sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in egg, instant espresso coffee and vanilla. Stir in walnuts and chocolate until blended.
  • Remove brownies from oven. Carefully spread filling over partially baked brownies. Return to oven; bake an additional 15 to 18 minutes or until light brown.
  • To make the glaze, heat the chocolate chips and butter in small microwave-safe bowl on HIGH 30 seconds or until melted and smooth when stirred. Whisk in instant espresso coffee and milk until thin enough to drizzle. Drizzle over warm brownies. Let cool.