Chocolate Espresso Brownies

1/2 cup (125 mL) flour
1/3 cup (75 mL) cocoa
3 tbsp (40 mL) instant coffee granules, crushed
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter
1 cup (250 mL) firmly packed golden brown sugar
1 tsp (5 mL) vanilla
2 eggs
3/4 cup (175 mL) chopped walnuts or pecans
Creamy Chocolate Frosting (click for recipe)

Combine first 5 ingredients (flour through salt); 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 (23x33 cm) baking pan. Bake at 350ºF (180ºC) for 20 - 25 minutes, just until edges start to pull away from pan. 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.

Last updated on May 24, 2019