Salted Espresso White Chocolate Brownies With Dark Chocolate Shards
These salted espresso white chocolate brownies are fudgy, rich, and deeply coffee-forward with little ribbons of salted dark chocolate running through the batter. They’re made with melted white chocolate, espresso powder, brewed espresso or coffee extract, and chopped salted dark chocolate shards for the best sweet-salty balance.
The texture is dense and fudgy, almost blondie-meets-brownie, with a creamy espresso white chocolate ganache on top. They’re bold, buttery, and so good chilled.
Ingredients
Salted Dark Chocolate Shards
310 g dark chocolate
Flaky sea salt
Brownies
113 g unsalted butter
120 g white chocolate
2 tsp espresso powder
20 ml brewed espresso or strong coffee
1 tsp good-quality ground espresso
170 g granulated sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
150 g all-purpose flour
¼ tsp salt
180 g salted dark chocolate shards, recipe below
Espresso White Chocolate Ganache
205 g white chocolate
1 tsp espresso powder
1 tsp coffee extract
75 g heavy cream
Pinch of sea salt
Instructions
Step 1: Make the Salted Dark Chocolate Shards
Melt the dark chocolate until smooth.
Spread onto a parchment-lined baking sheet in a thin, even layer.
Sprinkle with flaky sea salt.
Chill in the fridge until fully set.
Chop into shards and keep chilled until ready to use.
Step 2: Make the Brownies
Preheat oven to 350°F and line a 6x6-inch pan with a parchment sling.
Melt together the butter, white chocolate, salt, coffee extract or brewed espresso, espresso powder, and ground espresso.
Whisk until smooth and glossy.
Add the egg and egg yolk. Whisk until fully combined.
Add the sugar and vanilla. Whisk until smooth.
Fold in the flour until a thick batter forms.
Fold in the salted dark chocolate shards. They may begin to slightly melt into the batter, creating a beautiful ripple.
Transfer the batter to the prepared pan and smooth the top.
Bake for 28–32 minutes, or until the edges are set and the center still looks fudgy.
Let the brownies cool completely before topping.
Step 3: Make the Espresso White Chocolate Ganache
Add the white chocolate, espresso powder, coffee extract, and sea salt to a heatproof bowl.
Heat the heavy cream until it just comes to a simmer.
Pour the hot cream over the white chocolate mixture.
Let sit for a minute, then whisk until smooth and glossy.
Set aside until ready to pour over the cooled brownies.
Step 4: Finish
Pour the espresso white chocolate ganache over the fully cooled brownies.
Spread into an even layer.
Chill in the fridge for 2–3 hours, or until the ganache is fully set.
Slice into bars and enjoy.
Notes
For the cleanest slices, chill the brownies fully and wipe your knife between each cut.
These are best served chilled or slightly softened at room temperature. The brownie layer stays dense and fudgy, the salted dark chocolate cuts through the sweetness, and the espresso ganache gives everything a creamy coffee finish.
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Salted Espresso White Chocolate Brownies
These salted espresso white chocolate brownies are fudgy, rich, and deeply coffee-forward with little ribbons of salted dark chocolate running through the batter. They’re made with melted white chocolate, espresso powder, brewed espresso or coffee extract, and chopped salted dark chocolate shards for the best sweet-salty balance.
Ingredients
- 310 g dark chocolate
- Flaky sea salt
- 113 g unsalted butter
- 120 g white chocolate
- 2 tsp espresso powder
- 20 ml brewed espresso or strong coffee
- 1 tsp good-quality ground espresso
- 170 g granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tbsp vanilla extract
- 150 g all-purpose flour
- ¼ tsp salt
- 180 g salted dark chocolate shards, recipe below
- 205 g white chocolate
- 1 tsp espresso powder
- 1 tsp coffee extract
- 75 g heavy cream
- Pinch of sea salt
Instructions
- Melt the dark chocolate until smooth.
- Spread onto a parchment-lined baking sheet in a thin, even layer.
- Sprinkle with flaky sea salt.
- Chill in the fridge until fully set.
- Chop into shards and keep chilled until ready to use.
- Preheat oven to 350°F and line a 6x6-inch pan with a parchment sling.
- Melt together the butter, white chocolate, salt, coffee extract or brewed espresso, espresso powder, and ground espresso.
- Whisk until smooth and glossy.
- Add the egg and egg yolk. Whisk until fully combined.
- Add the sugar and vanilla. Whisk until smooth.
- Fold in the flour until a thick batter forms.
- Fold in the salted dark chocolate shards. They may begin to slightly melt into the batter, creating a beautiful ripple.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 28–32 minutes, or until the edges are set and the center still looks fudgy.
- Let the brownies cool completely before topping.
- Add the white chocolate, espresso powder, coffee extract, and sea salt to a heatproof bowl.
- Heat the heavy cream until it just comes to a simmer.
- Pour the hot cream over the white chocolate mixture.
- Let sit for a minute, then whisk until smooth and glossy.
- Set aside until ready to pour over the cooled brownies.
- Pour the espresso white chocolate ganache over the fully cooled brownies.
- Spread into an even layer.
- Chill in the fridge for 2–3 hours, or until the ganache is fully set.
- Slice into bars and enjoy.
Notes
- For the cleanest slices, chill the brownies fully and wipe your knife between each cut.
- These are best served chilled or slightly softened at room temperature. The brownie layer stays dense and fudgy, the salted dark chocolate cuts through the sweetness, and the espresso ganache gives everything a creamy coffee finish.
