double chocolate espresso brownies

Last night I really only wanted to bake. This happens sometimes, when I don’t even really need a treat, which is rare. Anyway, I had accidentally made a shot of espresso at around six, without thinking that if I drank it I would be up all night. So, I decided to make some espresso brownies, because I hate when food (or drink) go to waste. While this is a good recipe, I feel kind of guilty making things like this with absolutely no nutritional merits, especially when I don’t even desperately need the chocolate.

  • 1 and 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (that is a shocking amount of butter, I must say)
  • 1 cup cocoa
  • 2 cups sugar
  • 3 eggs
  • 2 shots espresso
  • 1 tablespoon vanilla
  • 1 cup chopped white chocolate (why not?)

Earlier in the day, I had been looking at Tastespotting, and someone had posted a picture of “one bowl blondies” which I dismissed as ridiculous, because, in my head, everything I bake is “one bowl.” So, when it came to making these, I just threw everything in the bowl until I remembered that there are actual steps and the dough was really not sticking together. I think you’re supposed to heat the butter, stir in the cocoa, and then add the rest, but I shun steps and logic, apparently, and just mixed it all together with my hands. It worked okay, though I guarantee there are easier ways to make brownies, with only slightly more dishes. But! The coffee taste is nice and these brownies (though filling my butter quotient for maybe ever) are pretty good.


One response to “double chocolate espresso brownies

  1. I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks 🙂


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