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.