11 Reviews

These are so good. They are easy to make on top of it. I plan on making more for the holidays. Thanks for another great recipe Mirjam.

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Shari2 November 18, 2002

I love these Cooks Illustrated recipes.

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Limer June 22, 2010

These are not sweet brownies. These are dense (not fudgy) and bittersweet. What I expected was a subtle coffee flavor that just sort of warmed the chocolate flavor, but instead it's very strong. This is bitter and rich, not sweet or fudgy. I imagine it would be beautiful with raspberry sauce or dried cherries sprinkled in. As it is, this recipe proved to be a little boring because these brownies don't really stand alone as a sweet snack. In need of some tweaking.

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Geca June 05, 2010

Wow, this was a wicked chocolate overload (which is a good thing in my book...lol) I did cut the sugar to just 1 cup and added half a cup of chopped walnuts. I might play around with different mix of chocolates. But, it's already darn good as it is! Thanks so much Mirj.

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Liara May 28, 2008

These are excellent...next time may try with 1/4 cup semisweet chocolate bits to add some crunchiness. Sprinkled powdered sugar on the top after they cooled. Will make soon again. I used a pyrex baking dish, greased with Crisco, cut Brownies in the pan after done , and they came out easily with no sticking.

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in.cases February 09, 2008

couldn't wait for it to harden over night. very fudgy cos of it but was still very very ... these hips don't lie! :)

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AussieFaith January 24, 2008

The best brownies of the world ! we loved them so much ! thank you so much. Oh my, i made it 3 times since i've found your recipe, every saturday night is now the brownie night :p Thank you ! last time i made it, i used bayleys instead of vanilla, perfect !

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Elodie September 16, 2007

Loved the flavor of the coffee!! Not overwhelming, and compliments the chocolate very very well. It was moist and fudgy. I did not have unsweetened on hand so I used all semisweet and 1 cup of sugar instead of 1 1/4 cup. Next time I will try baking it for 35 min instead of 40 min so it will be more fudgy.

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Lil'PG July 22, 2007

These are very chocolatey, super rich, and delicious brownies. I originally found this recipe on the Cook's Illustrated website and made their non-coffee version (same recipe, without the espresso powder). I used 4 oz bittersweet and 1 oz semisweet (instead of 5 oz semi) and melted the choc. & butter in the microwave. I've been searching for the perfect brownie recipe and this one comes pretty close! Thanks for posting Mirj! — Apr 27, 2006 Updating to add that the second time I made these I used the 5 oz semisweet chocolate and they weren't as good (for my tastebuds). I think the best combo would be to use equal parts bitter- & semisweet (where the recipe calls for just semi). This recipe is just begging to be tried again!

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flower7 June 29, 2006

I'm going to call these "Just One More..." brownies because that's what everyone who tried them said! I used bittersweet chocolate in place of the unsweetened chocolate but didn't change a thing otherwise. Thanks for posting!

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bekbek May 10, 2006
Super Fudgy Triple Chocolate Espresso Brownies