Chocolate Espresso Brownies

 Chocolate Espresso Brownies

I have this weird relationship with coffee and espresso. I absolutely love the smell of it. I absolutely love Kahlua and Tiramisu. But a cup of coffee, well that’s not my favorite thing in the world. These brownies have a teaspoon of espresso grounds. Which was a nice addition. The flavor was there and it complimented the chocolate but was not over whelming. Next time you need a batch of yummy chewy brownies give these a go. I took them into work still warm and it wasn’t long before they were gone!

Chocolate Espresso Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 Cup Butter (2 Sticks)
  • 2¼ Cups Sugar
  • 4 Large Eggs
  • 1¼ Cups Cocoa Powder
  • 1 TSP Salt
  • 1 TSP Baking Powder
  • 1 TSP Espresso Powder
  • 1 TBSP Pure Vanilla Extract
  • 1½ Cups AP Flour
  • 1 Bag Milk Chocolate Chips
  • Powdered Sugar for dusting
  1. Preheat oven to 350F and spray a 9X13 pan with non stick cooking spray.
  2. In a saucepan over low heat melt the butter. Once butter is melted add in sugar. Mix sugar until fully incorporated. Let cook for 2 minutes. Do NOT let mixture boil.
  3. In bowl of an electric mixer combine sugar mixture with eggs, cocoa powder, salt, baking powder, espresso powder and vanilla extract. Mix well.
  4. Slowly add in flower and chocolate chips. (Note: The chips melted when I added them, I enjoyed this in the brownies but if you want actual chips in the brownies then let the sugar mixture cool before combining everything else)
  5. Bake in oven for 45 minutes - do the good old toothpick test to see when they are done. Note: Wet batter on toothpick means they need longer.
  6. Let cool and dust with powdered sugar.

Recipe adapted from Buns In My Oven

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