Espresso Brownies

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I don’t think I’ve met a chocolate dessert I haven’t liked.  Wait.  That isn’t true.  I don’t like chocolate ice cream and I don’t like chocolate cake.  Weird. I know.  Other than those two desserts, every chocolate dessert I have had, I have liked.

Homemade brownies are one of my absolute favorite chocolate desserts.  To me, brownies should be dense, fudgy, and full of chocolate.  Simple, yet complex in flavor.  And these brownies have all that I love.  It’s my go-to chocolate dessert.

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I added espresso powder to give it more of a complex flavor of chocolate.  It also has chocolate chips.  Did I say rich? Hmmm…but I wouldn’t have it any other way.  Well, maybe with a side of vanilla ice cream.  Bake some up for a back-to-school treat or end-of-the-summer picnic.  I promise you won’t go home with leftovers.  Enjoy! xoxo

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Espresso Brownies

print recipe

Prep Time: 15 minutes

Total Time: 45 minutes

Serves: 12

12 T unsalted butter

¾ c unsweetened cocoa powder

1 ½ c sugar

¼ t salt

1 t espresso powder

2 eggs

1 ½ t vanilla extract

¾ c flour

½ c chocolate chips

Preheat oven to 350 degrees.  Spray an 8×8 glass pan with cooking spray and set aside. Place butter in small bowl and microwave 45 seconds.  Remove from oven and swirl with a spoon until the butter is fully melted.

In a medium bowl, add the cocoa and espresso powders.  Using a whisk, pour in the melted butter and mix until the cocoa powder is fully incorporated.  Add the sugar and salt. Add the eggs, one at a time, then add the vanilla.

Sprinkle the flour over the top, and using a rubber spatula, fold in the flour until it just comes together.  Then fold in the chocolate chips.

Pour into the pan and bake for 32 minutes.  Remove from oven and cool on a wire rack.

Store any leftovers in an airtight container.

 

Recipe source: adapted heavily from Weekend Baker cookbook

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When I think of brownies, I think fudgy, dense, and full of chocolate.  Simple and good.  These brownies have it.  All of it.  Espresso powder adds the complex flavor of chocolate, and adding chocolate chips give it an added chocolate flavor without being too rich.  But don’t get me wrong.  A little goes a long way.

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Now I am sure that I am opening up myself here, because it seems that talking about type of brownie is almost as controversial as asking if you like cake or pie.

ES5

Espresso Brownies

print recipe

 

Recipe source: adapted heavily from Weekend Baker cookbook

Author: holly

Thanks for stopping by! I love teaching and everything that goes with it. My goal is that these posts and resources help you be the best you can be in your classroom. Happy teaching! xoxo

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