Espresso brownies is one of several recipes that I picked up at work many years ago after trying them at one of our holiday potlucks. The espresso gives the brownies a deep mocha flavor—something I find terribly addicting. In this recipe, I use only two teaspoons of instant granulated espresso, but die-hard espresso fans may want to add more than two. Two is perfect for me. It’s just enough to give the brownies a rich mocha flavor but not enough for the kids to know that I laced their brownies with coffee. The espresso, I think, compliments the decadent chocolate and the sweet, nutty flavor of the chopped walnuts. I love walnuts and pecans, especially in cookies and brownies.
I made a batch of espresso brownies the other day. My grandson, who is 6 and who does not like coffee but has admitted to sneaking a sip or two at his other grandmother’s house, loved the flavor of the brownies. He only complained about the walnuts, and wished that I had listened when he asked me not to put them in the batter. Still, he ate several brownies over the course of two or three days, reminding me each time about the walnuts. The recipe is easy enough, and it could be kicked up a notch or two by adding chocolate chip morsels or maybe bits of peanut butter candies or small pieces of caramel.
The thing about brownies: one is never enough. Two or three brownies and a glass of ice-cold milk is hard to beat. A batch of brownies is fair game. It’s one of those dishes that you pick on each time your walk in the kitchen. After a few hours, it’s clear that the brownies are disappearing, a little at a time. It’s clear, too, who ate them.
Espresso Brownies Recipe
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons instant espresso coffee
- 1-1/2 cups granulated sugar
- 6 tablespoons unsalted butter
- 1/4 cup water
- 6 ounces semi sweet chocolate morsels
- 3 ounces unsweetened chocolate
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup chopped walnuts
- Preheat oven to 325 degrees. Coat 9 x 13-inch pan with baking spray.
- Add flour to a small bowl. Stir in baking soda.
- In a large saucepan, add espresso, sugar, butter, and water. Bring to a simmer over low-medium heat stirring occasionally. Remove from heat and stir in both chocolates and vanilla.
- Set aside until mixture is barely warm, then beat in eggs: 3 eggs for fudgy brownies or 4 eggs for cake like brownies.
- Stir in flour and walnuts. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a tooth pick inserted in center comes out with some moist brownie crumbs (do not over cook or brownies will be dry).
- Cool completely on wire racks before cutting.
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