Adding espresso powder to these espresso brownies makes them extra rich. I let them sit for a day before cutting into them to let the flavors bloom.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 12
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons espresso powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup white sugar
- 1/2 cup butter , softened
- 2 large eggs
- 2 ounces unsweetened baking chocolate , melted
- 1/2 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Steps
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 11×7-inch baking pan. Sift flour, espresso powder, baking powder, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Cool completely before cutting.
