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 overwhelming. Next time you need a batch of yummy chewy brownies to give these a go. I took them into work still warm and it wasn’t long before they were gone!
Delicious chocolate brownies are filled with espresso powder to enhance the chocolate flavor!
- 1 Cup Butter (2 Sticks)
- 2 1/4 Cups Sugar
- 4 Large Eggs
- 1 1/4 Cups Cocoa Powder
- 1 TSP Salt
- 1 TSP Baking Powder
- 1 TSP Espresso Powder
- 1 TBSP Pure Vanilla Extract
- 1 1/2 Cups AP Flour
- 1 Bag Milk Chocolate Chips
- Powdered Sugar for dusting
- Preheat oven to 350F and spray a 9X13 pan with nonstick cooking spray.
- 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 the mixture boil.
- In the bowl of an electric mixer combine sugar mixture with eggs, cocoa powder, salt, baking powder, espresso powder and vanilla extract. Mix well.
- 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)
- Bake in the 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.
- Let cool and dust with powdered sugar.
Recipe adapted from Buns In My Oven
Keywords: chocolate and espresso recipes, espresso chocolate recipe