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More Than Double
Espresso Brownies
- Makes about
3 dozen
- Difficulty
Easy
By Bev Shaffer
Published 2006
Enjoy the “jolt” of dark, strong, finely ground Italian coffee in this fun version of coffee and chocolate.
Ingredients
Brownie Base
4 oz ⅔ cup 2
Method
Heat oven to 350 degrees. Lightly grease a 13x9" baking pan.
For the Brownie Base
Melt the chocolate and butter in a medium saucepan over low heat, stirring to blend.
Remove pan from heat. Whisk in sugar, eggs, and vanilla. Stir in flour, baking powder, salt, espresso powder, and nuts. Spread into prepared pan.
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