Espresso Brownies

Espresso Brownies

Do I really need to tell you how moist these dark chocolate cake-like brownies taste?  Should I warn you that as you eat these bad boys, you'll eagerly pinch up every crumb that falls back on your plate and around it?  Not to mention the strong urges to hide them away from other family members.  Consider yourself warned.

HERE'S ALL IT TAKES

  • 1 cup brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 tablespoons of espresso, cooled
  • 2 eggs
  • 2/3 cups flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 to 1/3 cup semi-sweet chocolate chips

Make a single shot of espresso, or make a really small cup of strong coffee; set aside to cool.

Heat oven to 350ºF degrees.  Spray 8x8 inch pan with nonstick cooking spray.  Beat sugar, butter, vanilla, cooled espresso, and eggs with electric mixer on medium speed.  Stir in remaining dry ingredients.

Spread batter evenly in pan.  Sprinkle chocolate chips on top and press into batter.  Bake 20 minutes, middle should feel firm to the touch.  Test with toothpick to make sure batter is cooked through.  Cool completely before cutting.

Espresso Brownies