Disclosure: This post is sponsored by Calphalon. All opinions are my own.
When making desserts for Christmas, I always make sure that at least one is chocolate. And it’s usually brownies. So these Triple Chocolate Espresso Christmas Brownies are the perfect addition to my holiday menu.
They’re rich, fudgy, and filled with dark chocolate with a hint of espresso. They’re topped with Christmas tree cookies to make them oh so festive.
What type of chocolate is used for the Triple Chocolate Espresso Christmas Brownies?
For these brownies, I use 3 types of chocolate in the recipe.
The first is Dutch processed cocoa powder. This is the darker, richer version of regular cocoa powder. It is unsweetened cocoa that has been treated with an alkali to make it pH neutral. This gives it a milder, less acidic flavor, and a darker color.
The second type of chocolate I use is 72% or 86% Cacao intense chocolate bar. Each bar is usually 3.5 oz, so the whole bar gets used in the recipe. Some bars are 4 oz, which is fine to use as well.
The 3rd type of chocolate in the recipe is chocolate chunks or chocolate chips. The premium types are best in the brownies, but all chocolate chips are welcomed.
How is the chocolate used in the recipe?
The Dutch processed cocoa and the chopped chocolate bar are melted together with the butter, oil and sugar. This can easily be done in the microwave but, on the stove top in a double boiler works as well.
The mixture is then cooled for 10 minutes, then the vanilla and espresso powder is added. I used 1 teaspoon of espresso powder because it can get strong. If you like a lot of coffee flavor, add more. If you don’t want any coffee flavor, it can easily be omitted.
Add the eggs and mix with a whisk. The mixture will be on the thick side at this point. Once you add the boiling water, the mixture will come together and smooth out. The hot water is used at the end to help the chocolate bloom. And only a little is needed.
Now, added the chocolate chunks or chips. Whichever you prefer, and fold them into the batter.
When are the Christmas Tree cookies added?
Add the batter to an 8 inch non-stick square baking pan. Bake the brownies most of the way, then top them with small chocolate cookies. The cookies are just to decorate the brownies and make them Christmas festive. I used a chocolate cookie dough recipe that I often use during the holidays. You can also use store bought mini cookies as well.
After the cookies are added, bake the brownies for an additional 5 minutes. Cool the brownies completely, then refrigerate them for at least 2 hours or overnight. Refrigerating them overnight results in the best taste and texture.
What did I use to bake the Triple Chocolate Espresso Christmas Brownies in?
The brownies were baked in the 8-inch square pan from my Calphalon Premier Countertop Safe Bakeware 6-Piece Set! And I baked the chocolate Christmas tree cookies on the 9×13 Pan from the same set.
The Calphalon Premier Countertop Safe Bakeware features heat-resistant silicone feet to protect countertops from burn damage and provide a no-slip grip. This way, you can take your baked goods straight from the oven and safely to the countertop without a potholder or trivet underneath. Such a plus for me!
The Interlocking nonstick layers gives the pans an amazing release. My brownies came out of the pan so easily with absolutely no sticking issues at all!
This bakeware set makes holiday baking easier and more efficient by evenly baking the brownies so perfectly.
You can get this bakeware set at Calphalon.com.
Use code PEACHES25 for 25% off sitewide (excluding sale items)
And if you need a great holiday dessert, thus is definitely the one to make!
Try these other great brownie recipes:
Triple Chocolate Espresso Christmas Brownies
These brownies are rich, fudgy, and filled with dark chocolate with a hint of espresso. They’re topped with Christmas tree cookies to make them oh so festive.
Ingredients
Brownies
- 1/2 cup butter
- 1/2 cup vegetable oil
- 6 tbsp Dutch processed cocoa powder
- 1 tsp espresso powder
- 3.5 oz premium chocolate bar, chopped
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1/2 tsp salt
- 1/8 cup or 6 tbsp boiling water
- 1/2 cup chocolate chunks or chips
Christmas Tree Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
Cookies
- In a large bowl of a stand mixer, cream together butter and sugar for about 3 minutes. Add egg, vanilla and cocoa powder. Mix again. Add in the dry ingredients and mix until incorporated.Roll dough out on a piece of floured parchment paper. Use a small Christmas Tree shaped cookie cutter to cut out enough trees to cover the brownies. Save the extra dough in a zip bag and freeze until ready to use. Place cut outs on a non-stick baking sheet and bake in a 400 degree oven for 4-6 minutes. Cool on a wire rack.
Brownies
- Melt the butter, oil, sugar, chopped chocolate and cocoa power in the microwave or on the stove top. Let the mixture cool for at least 10 minutes. Stir in the vanilla and espresso powder. Add egg and mix with a whisk. Add salt and flour and stir. Pour in boiling water and whisk until the batter is smooth. Pour into a non-stick 8 inch square baking pan. Bake at 350 for 20 minutes. Scatter Christmas cookies all over the top of the brownies. Bake for an additional 5 minutes. Cool on a wire rack. Refrigerate for at least 2 hours or overnight. Cut into 16 squares.
