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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

  1. Preheat oven to 350°F.
  2. Combine flour, cocoa, instant coffee, baking podwer and salt in a bowl; set aside.
  3. 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.
  4. Stir in flour mixture and nuts.
  5. Spread batter evenly in a greased 9x13 inch baking pan.
  6. Bake at 350°F just until edges start to pull away from pan, about 20 - 25 minutes. Do not overbake.
  7. 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

  1. Melt butter and chocolate chips in a small saucepan over low heat.
  2. Transfer mixture to a small bowl and stir in milk, vanilla and icing sugar. Cover and refrigerate one hour.
  3. Using low speed of an electric mixer, beat for 30 seconds or just until fluffy.