Dark Chocolate Espresso Brownies

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!

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Dark Chocolate Espresso Brownies
These brownies are gooey, rich, and so chocolatey!
  • 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
1. In a saucepan melt butter over medium heat and continue to swirl the pan until browned. Do not stir, just swirl. Once the color turns from yellow to tan, take off heat and place in the bowl of a standing mixer with the whisk attachment. 2. Preheat oven to 350 F.  Prepare an 8x8 inch pan with parchment paper or butter and flour the sides. 3. Beat the browned butter and add the sugar until combined. 4. While the beater is going on medium high add the eggs, espresso shot, and vanilla. 5. Turn beater down to low and add flour, beat. Add cocoa powder, salt, and baking powder. Beat until combined. 6. Pour batter in prepared pan and bake for 35 minutes until center is set.** Take out and cool before cutting pieces. * I picked up a shot of espresso at Starbucks while I shopped for the rest of the ingredients for the brownies. Make sure you ask for it in a lidded cup or else they will give you a tiny espresso cup with no lid **I did not use the toothpick test for these since I wanted the centers to be a little gooey. I did bake these at altitude though so the time may vary slightly.
Prep time: Cook time: Total time: Yield: 8x8 pan of brownies

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!