Espresso Brownies

These are perfectly moist; not too fudgy, and not too cakey, with a crackly top and rich chocolate flavor! The espresso powder isn't too noticeable, it just enhances the chocolate flavor and makes these taste that much better!

Espresso Brownies
Makes 16

5 tablespoons butter
1/2 cup semi-sweet chocolate chips
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon espresso powder
1/4 teaspoon salt
1/3 cup flour

1. Preheat oven to 325 degrees, line a 8x8 inch square baking dish with foil and grease well
2. In a glass bowl over a saucepan of simmering water, melt the butter and chocolate chips, stirring until smooth
3. Remove bowl to the counter and whisk in sugar, then eggs one at a time
4. Add vanilla and whisk vigorously, then gently stir in coffee powder, salt, and flour until just combined
5. Scrape batter into the prepared pan and bake for 30-35 minutes or until a knife comes out mostly clean when inserted
6. Place pan on a cooling rack until brownies cool completely and then turn out of the pan and cut into 16 small squares
(From Baking: From My Home to Yours)

1 comment:

  1. I am making these right away! I love brownies. They are my favorite dessert.



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