A Nice Cuppa

What goes better with coffee than dessert? Well, with my recipe for Espresso Brownies you can have your coffee in your dessert. Or, you can just have a double dose of the energy-buzz inducing stuff. The great thing about these brownies, I’ve found out through lots of consumer research - you don’t have to be a coffee lover to love these brownies. So break out the beans, but be ready to share, because these tasty bites are going to disappear fast.

The recipe actually isn’t too difficult, and if you’re a semi-regular baker, chances are you will have most of the ingredients on hand already. You want an added bonus? Your house will smell utterly delicious while the brownies are baking! I like my brownies thick, so I use an 8×8 pan, which yields a super thick brownie. If you prefer a thinner brownie, just use a 9×13 pan and reduce the baking time a bit.

Espresso Brownies

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 oz. unsweetened baking chocolate, melted
1 Tbsp instant espresso powder dissolved in 1 Tbsp boiling water
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees F. Grease 8×8 pan. Combine flour, baking soda, and salt, set aside. In mixer, blend sugars. Add softened butter and mix to form a grainy paste. Scrape down sides of bowl as needed. Add melted chocolate and coffee, beat until smooth. Add eggs and vanilla extract, beat until smooth. Stir in flour mixture and chocolate chips until blended. Pour batter into greased baking pan.

Bake for 35 to 40 minutes or until tooth pick inserted in center comes out almost clean.