Simple Espresso Brownies
My husband is officially in his last week of law school, that is he's in the middle of exams. And he's getting a little too old to maintain these harsh study hours. Let's just say next month marks the end of the roaring twenties. Studying all night is getting a bit trying. So I wanted to make him feel a little better with these espresso brownies. They're dense, chewy, and have the extra punch of espresso. They just sort of lift your up. And while there is some sugar, I used high quality Green and Black's semi sweet chocolate so that you also get that euphoric hit of real chocolate.
You need to make sure that you use fine grain espresso for this. If the chunks are too big it's gritty and not pleasant. I've made this mistake before. I also added a good pinch of sea salt to this just to highlight the flavors.
INGREDIENTS
| 2 ½ oz | organic semi sweet chocolate, roughly chopped |
| 8 tbsp | unsalted local butter |
| 1 cup | granulated sugar |
| 2 | eggs |
| ½ cup | unbleached all purpose flour |
| 1/4 tsp | granulated sea salt |
| ½ tsp | vanilla extract |
| 1 tbsp | fine grain espresso |
PREPARATION:
Method
- Preheat the oven to 350 degrees and grease an 8 x 8 inch baking pan.
- Melt the chocolate and butter in a double boiler.
- Add the sugar and combine. You can use a mixer or combine by hand.
- Crack eggs in a separate bowl and then add in one at a time and combine.
- Gradually add in flour and combine. Add in salt, vanilla extract, and espresso, and combine.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool on a rack completely before cutting into them.
Recipe adapted from Mark Bittman
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