Name: Espresso Brownies
Yield: Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch brownies
Cuisine: Italian
Ingredients: 1 teaspoon vanilla extract; 2 tablespoons instant espresso powder (I use Medaglia d’Oro); ½ teaspoon salt; 4 large eggs; 4 ounces unsweetened chocolate, cut into ¼-inch pieces; 2 cups sugar; 8 tablespoons (1 stick) unsalted butter; 1 cup all-purpose flour

Preparation info

Makes one 9 x 13 x 2 inch pan, about
twenty-four
2-inch brownies

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

These brownies, moist with just a hint of dark espresso flavor, are a perfect ending to a light meal. Of course they are also good between meals and any other time you wish.

I prefer these without nuts, but if you insist on always having nuts in brownies, use about 1 cup coarsely chopped walnuts or hazelnuts; those flavors will be best with the coffee.

Ingredients

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Ingredients

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