Espresso Brownies

January 29, 2011 § 4 Comments

Okay, I am going to have to apologize to my Mom for this, but these are literally the best brownies I have made or consumed in my life. They are ridiculous. The espresso and the almond extract just take these brownies from delicious, gooey and amazing to beyond words. The brownie is super moist and chocolatey with a nice flaky crust but the flavor is taken out of this world by adding a very generous amount of espresso; I know espresso is used to enhance chocolate flavor in a lot of chocolate baked goods, but using 2 full tbsp is enough so that you can really taste the espresso. I found it odd that the original recipe didn’t have any extract whatsoever, so I needed to throw in a bit of something, choosing almond over vanilla because that is what we do with brownies in this house. Add crunchy walnuts and there you have it.

Espresso Brownies:
adapted from Tyler Florence’s Stirring the Pot via Cinnamon Spice and Everything Nice
– 1/2 cup butter
– 8 oz semi-sweet chocolate chips
– 1 1/4 cups all purpose flour
– 1 tsp baking powder
– pinch salt
– 4 large eggs
– 2 cups sugar
– 2 tbsp instant espresso
– 1 tsp almond extract
– 1 cup chopped walnuts

Preheat oven to 350 degrees F. Prepare a baking pan by greasing it and or covering it in parchment paper. Melt butter and chocolate over a double boiler and stir until completely incorporated and melted. Remove the bowl from the heat. Combine flour, baking powder and salt in a mixing bowl and set aside. Beat eggs, sugar and espresso in a mixing bowl until combined. Add chocolate mixture and almond extract and continue to beat until combined. Gradually add flour mixture and combine until completely incorporated. Fold walnuts into the batter and transfer to the baking baking pan. Bake for 30-40 minutes, or until a fork comes out cleanly. Serve and enjoy!

I’ve linked this to Sweet for a Saturday #2!

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§ 4 Responses to Espresso Brownies

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