These simple brownies are seriously good and not too sweet which makes them dangerous since you could devour the whole pan. The way my family finishes off a pan of sweets is by returning to the pan hundred of times and taking teeny slivers. In no time, whatever was in the pan, is all gone.
The dark chocolate compliments the espresso, which shines through. The espresso makes them the perfect breakfast pastry! I think every chocolate thing I make from now on will contain a shot of espresso because, why not! Also, the dark chocolate cocoa powder is one of my new favorite ingredients. It is unsweetened but rich.
To make the brownies a balanced dessert, top with a scoop of coffee ice cream and a sprinkle of coarse salt. Mmmmmm, heaven!
For a seasonal thought, these brownies are rich enough that even a gold hungry leprechaun might try to snatch one from you! As a child my St. Patrick’s Days were filled with green food, little leprechaun footprints all over everything, green toilet water and even green milk. It especially meant wearing green, which was easy since my school uniform had green in the plaid. Nowadays it means green beer and Irish food! However, a decadent dessert void of food coloring is all I need!
- 1/2 C salted butter
- 1 C + 1 T granulated sugar
- 2 eggs
- 1 shot espresso, cooled
- 1 t vanilla extract
- 1/2 C all purpose flour
- 1/3 C dark cocoa powder (I used Hershey's Special Dark cocoa powder)
- 1/4 t salt
- 1/2 t baking powder
This past weekend I was fortunate enough to return back to Tahoe to ski and enjoy the thin mountain air! It was warm and sunny which meant blue bird ski days! I went down to the lake shore and was shocked by how high the lake is! I am so happy that California (and Nevada) is coursing with water again!