Photo of Espresso-glazed chocolate brownies by WW

Espresso-glazed chocolate brownies

Total Time
35 min
25 min
10 min
We like to make these dark, rich brownies by hand using a whisk and spatula. If you prefer to use an electric mixer, beat together all the ingredients except the flour mixture and walnuts. Then stir in the nuts and flour using a wood spoon until just combined. The espresso spiked glaze adds more moisture and richness to the brownies, and finishes them off with the perfect, eye-catching color contrast. Pop these treats in the oven as you're starting your dinner prep; take them out to cool when you sit down to eat, and then whip up the glaze and serve these unforgettable coffee and chocolate squares only minutes after you clear the last plate.


Whole wheat flour

¼ cup(s)

All-purpose flour

¼ cup(s)

Baking powder

½ tsp

Table salt



3 Tbsp, boiling

Instant espresso

¾ tsp

Unsweetened cocoa powder

3 Tbsp, Dutch-process variety

Vanilla extract

1 Tbsp

Semisweet chocolate

1 oz, or bittersweet variety

Canola oil

2 Tbsp

Packed light brown sugar

3 Tbsp


1 large egg(s), beaten

Chopped walnuts

¼ cup(s), (optional)

Fat free skim milk

¾ tsp, heated

Powdered sugar (confectioner's)

2 Tbsp


  1. Preheat the oven to 350°F. Lightly spray an 8-inch square baking pan with nonstick spray.
  2. Whisk together the whole-wheat flour, all-purpose flour, baking powder, and salt in a small bowl; set aside. Stir together the boiling water and 1⁄4 teaspoon of the espresso powder in a cup until the espresso is completely dissolved. Whisk together the cocoa, hot espresso mixture, and vanilla in a medium bowl; set aside.
  3. Put the chocolate in a small microwavable bowl and microwave on High until melted, about 40 seconds. Whisk in the oil until smooth. Whisk in the brown sugar until combined. Whisk the chocolate mixture into the cocoa mixture; whisk in the beaten egg until combined. Add the flour mixture and walnuts (if using) and stir just until blended.
  4. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging, 9 – 10 minutes. Let cool completely in the pan on a rack.
  5. To make the glaze, stir together the remaining 1⁄2 teaspoon of espresso powder and the hot milk in a cup until the espresso is completely dissolved. Add the confectioners’ sugar and stir until the mixture forms a smooth paste. Using a spoon, drizzle the glaze over the brownies. Cut into 12 bars. Yields 1 brownie per serving.