This delicious espresso brownie pie is adapted from Olive and Gourmando’s famous brownie recipe in Old Montreal. It is by far their best selling treat and when you try this recipe, you will understand why. These brownies are perfectly fudgy and the espresso ganache adds a delicious layer of mocha flavor.

Espresso brownie pie by Bonjour Cuisine

Espresso Brownie Pie

5 from 1 vote
Servings: 12
Author: adapted from Olive and Gourmando by Bonjour Cuisine Kitchen

Ingredients

  • Espresso ganache
  • 3/4 cup whipping cream
  • 1 1/2 tablespoons instant coffee granules
  • 2 1/2 cups chopped semi sweet chocolate (or higher percentage chocolate if you prefer)
  • Brownie
  • 1 1/2 cups unsalted butter, room temperature, cut into cubes
  • 3 cups chopped semi sweet chocolate
  • 6 large eggs, at room temperature
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon fine sea salt
  • Espresso ganache
  • For the graham crust
  • 2 cups graham crackers
  • 6-8 tablespoons unsalted butter, or margarine melted

Instructions

  1. Espresso ganache

  2. Combine the whipping cream and coffee granules in a small saucepan over medium-high heat, and bring to a boil.

  3. Place the chopped chocolate in a heat proof bowl, and pour the whipping cream onto the chocolate and mix with a heat proof spatula.

  4. Spread onto a cookie sheet that has been covered with parchment, and allow to come to room temperature. Once cooled, place the cookie sheet in the freezer for 30 minutes, until firm.

  5. Graham crust

  6. Preheat oven to 350 F. Line a cookie sheet with parchment paper. You will also need a springform pan for the brownie pie.

  7. Grind the graham crackers to a fine crumb in the food processor, and mix the graham cracker crumbs and melted butter. Press into the prepared springform pan, and bake at 350 for about 7 minutes, or until golden.

  8. Allow the crust to cool.

  9. Espresso brownie

  10. Melt the chocolate and butter together in a heat proof bowl in the microwave in 30 second increments to avoid burning the chocolate. Stir the chocolate and butter together as well. It should take no longer then 2 minutes total. Set aside to cool for a few minutes.

  11. In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar and vanilla until light yellow and very smooth, about 5 minutes.
  12. In a small bowl, combine the flour and salt and set aside.

  13. Slowly add some of the melted chocolate mixture to the beaten eggs to temper them. Add the remaining melted chocolate, making sure it is completely combined.

  14. Add the flour mixture into the batter in three parts, making sure it is well incorporated, without overmixing.

  15. Cut the chilled espresso ganache into small cubes and fold into the batter.  Pour into the prepared pie crust and bake for 18 minutes in a 350 F oven. 

  16. Allow to cool for one hour and remove from the springform pan.

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