Espresso Brownies

I will never create a different brownie recipe in my life. No egg replacements, no butter shortcuts, no substitutions can compare. These brownies already have everything I would want. The smooth top and moist interior. The thick texture. The hint of coffee. These brownies are indulgent, and when I’m making brownies, that’s exactly what I’m looking for. Add in liberal amounts of chocolate, and they are a celebration in themselves.

Espresso Brownies

Recipe by andaazaCourse: DessertCuisine: American

Servings

16

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 1/2 cup melted butter

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup cocoa powder

• 1/2 cup whole wheat flour

• 1/4 tsp salt

• 1/4 tsp baking powder

• 1 tbsp espresso powder

• 1/4 cup semisweet chocolate chips

Directions

• Preheat oven to 350 degrees F. Grease and flour an 8 x 8 pan.
• Crack eggs into a medium bowl and beat well. Stir in butter, sugar, and vanilla.
• Whisk together cocoa powder, flour, salt, baking powder, and espresso powder in a small bowl, then gently stir into wet ingredients. Do not overmix.
• Add chocolate chips to batter, then spread into prepared pan. Bake in preheated oven for 25-30 minutes, making sure not to overbake.

This recipe was adapted from Angie’s Best Brownies.