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CHOCOLATE ESPRESSO BROWNIES
Instant coffee granules give these fudgy brownies a distinctive espresso flavour.
Yield: Makes 48 bars
July 02, 2019
CHOCOLATE ESPRESSO BROWNIES
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup cocoa
- 3 tbsp instant coffee granules, crushed
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup salted butter
- 1 cup firmly packed golden brown sugar
- 1 tsp vanilla
- 2 large eggs
- 3/4 cup chopped walnuts or pecans
- Creamy Chocolate Frosting*
Directions
- Preheat oven to 350°F.
- Combine flour, cocoa, instant coffee, baking podwer and salt in a bowl; set aside.
- Melt butter in a medium saucepan over low heat. Remove from heat and stir in sugar and vanilla. Beat in eggs, one at a time.
- Stir in flour mixture and nuts.
- Spread batter evenly in a greased 9x13 inch baking pan.
- Bake at 350°F just until edges start to pull away from pan, about 20 - 25 minutes. Do not overbake.
- Cool on a wire rack. Spread Creamy Chocolate Frosting over brownies. Cover and chill 24 hours before serving. Brownies may be kept refrigerated for up to 1 week or frozen for up to 1 month.
Nutritional analysis per 1 brownie:
225 calories, 13.6 g fat, 3.4 g protein, 25 g carbohydrate, 1.5 g fibre, 135 mg sodium
*Ingredient not included in nutritional analysis.
CREAMY CHOCOLATE FROSTING
Ingredients
- 1/4 cup salted butter
- 3/4 cup chocolate chips
- 1/3 cup milk (2%)
- 1/2 tsp vanilla
- 1/2 cup icing sugar
Directions
- Melt butter and chocolate chips in a small saucepan over low heat.
- Transfer mixture to a small bowl and stir in milk, vanilla and icing sugar. Cover and refrigerate one hour.
- Using low speed of an electric mixer, beat for 30 seconds or just until fluffy.