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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.
Course Dessert
Cook Time 25 minutes
Servings 16 brownies

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.