Espresso Brownies

  • Preparation 20 MIN
    Cooking 30 MIN
    Cooling 4 H
  • Servings 6
  • Freezes



  1. With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper, letting the paper overhang 2 sides, and butter the other 2 sides.
  2. In a bowl, combine the flour, cocoa powder and salt. Set aside.
  3. In the top part of a double boiler, melt the chocolate and the butter. Remove the top part of the boiler. Whisk in the sugar. Add the eggs one at a time and whisk for 2 minutes. Gently stir in the dry ingredients using a wooden spoon. Pour the batter into the pan. Bake until the centre is set but still moist, 25 to 30 minutes.
  4. Let cool in the pan, about 4 hours. Unmould and cut into small squares.
  5. Place brownie pieces in coffee cups. Top with scoops of ice cream and drizzle with a small amount of espresso.


This recipe comes from the Ricardo’s book “Meals for every occasion”

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 1/3 cup (75 ml) of vanilla ice cream

Content % Daily Value
Calories 650  
Total Fat 38 g  
Saturated Fat 23 g  
Sodium (salt) 145 mg  
Carbohydrates 74 g  
Fibre 4 g  
Protein 8 g