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Saturday, November 12, 2022

Espresso Brownies

If not too awake here's an espresso recipe that'll fuel you up for the day.

I am convinced brownies or for that matter, anything with chocolate can definitely lift one's spirits. This simple recipe is a winner. It's chocolaty and decadent and all made in one bowl. One small piece is all you'll need to brighten your day.

Cook's Notes: Espresso powder amps up the rich, chocolate flavor of many desserts including cakes, brownies, and cookies without leaving a strong coffee taste. The recipe is from Taste of Home Magazine. Leaf flags were purchased at Michaels in the baking section. 
Cooking Tip: If using espresso chips omit espresso powder from the ingredient list. Bonus any frosting leftover for another baking occasion.


Espresso Brownie Ingredients
:
  • 1 cup of sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup softened butter
  • 3/4 cup flour
  • 1/3 cup Hershey's Dark baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/3 cup chopped nuts
  • 1/2 cup semi-sweet, bittersweet chocolate chips or espresso chips
  • Optional add in 1 tablespoon Kahlua Brownie 
Directions:
  • Line a 8 x 8 glass pan with foil that has been greased. Make sure the edges of the foil extend over the sides. Preheat oven to 350 degrees.
  • In a large bowl beat sugar, eggs, and vanilla for 3 minutes to increase the volume. Beat in butter with Kahlua or Amaretto if using, mix well.
  • Combine the flour, salt, cocoa, espresso powder, and baking powder. Add to butter/egg mixture and mix well
  • Fold in nuts and chips and pour into the prepared pan. Bake for 25 minutes or until a toothpick comes out of the center clean.
  • Cool brownies in the pan for 10 minutes, then use foil edges to lift brownies out and place foiled brownies on a wire rack to cool. Place wax paper under the wire cooling rack and frost brownies.
Frosting Ingredients:
  • 1/4 cup butter
  • 1 cup semisweet or bittersweet chocolate chips (I used bittersweet as a contrast to brownie batter)
  • 1 cup of sugar
  • 1/2 cup milk
  • 2-1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Kahlua 
Frosting Directions:
  • In a saucepan add milk, sugar, butter, and chips.
  • Over medium heat bring to a boil stirring frequently. Reduce heat and simmer for 3 minutes
  • Remove the pan from the stove, and stir in powdered sugar and vanilla. Use a mixer and beat until smooth in the saucepan. Add more milk if necessary for correct consistency.
  • Add in Kahlua if using.


1 comment:

  1. These look delicious!! Thanks for sharing at the What's for Dinner party.

    ReplyDelete

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