So part 2 of the brownie night experiment were these Espresso Brownies. I’ve made these several times before and they seem to be everyone’s favorite today at work. They’re a bit more cakey than fudgey and I think I’ve got to admit I actually like these. It’s because there’s a bit more flour and egg in it. And I think I like the slight hint of coffee taste to them. It’s very very subtle, so don’t worry, they’re not drenched with espresso.

Ingredients:
8 tablespoons or 115 grams of butter
1 cup of all purpose flour
1/2 cup of cocoa powder
1 1/4 cup of sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon instant espresso powder
1 cup of chocolate chips or disks for melting
3 eggs

Step 1: The prep!
Preheat oven to 350°F or 180°C. In a 8×8in or 9×9in pan, butter the bottom and edges. Then line the pan with parchment baking paper, making sure the paper hangs off the sides a bit, and butter that.

Step 2: The dry stuff & the melting stuff.
In a large mixing bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside for later.

Over a pot of about 1 inch of simmering water, place a heatproof bowl over the water but make sure it’s not IN the pot just sitting nicely over it. You’re using the heat of the steam below to melt. In the bowl slowly stir and melt the butter and chocolate chips. Once all melted, set aside and let it cool to warm.

Step 3: The mixing stuff.
Once cooled to warm, you’re going to add in the sugar and mix well. Now add in the eggs, one at a time and mix fast because you don’t want the eggs to cook on the warm mixture. Once mixed thoroughly, add the flour and fold evening. Do not over mix! Just fold until everything is combined. Now add in the espresso, mix and pour in the lined baking pan.

Step 4: Bake!
Bake in the oven for 30 minutes. To see if it’s done, poke a toothpick down the center and if it comes out with a few crumbs, you’re ready! Let that cool in the dish for 30 minutes. Remove using the parchment paper and let it cool on a rack for another 30 minutes. Cut on a chopping board with a serrated knife, sift some powdered sugar on top and you’re ready to eat!

There you have it, the most popular of the two brownie recipes. You can replace the espresso with 2 tablespoons of extremely strong brewed coffee if you’d like, that amount won’t effect the texture that much. In fact, it just makes it a bit more cakey. Enjoy!

First, I’ve just gotta say that I generally don’t like brownies. I know I know blasphemy right? I just prefer other desserts and sweets than a brownie. It could be because I made so many in college, I kind of over did them. Maybe? That said, I still love making them and trying new things with them. I think I like it because it’s familiar. So tonight I thought I’d make these old time favorites.

This recipe I’ve emailed myself several times so I don’t forget and I remember what I’ve done. Somehow I seem to change the recipe a little bit every time. Sometimes I throw in chocolate chips, sometimes I make a marble top with melted white chocolate but this time I kept it traditional. I hope you like them as much as everyone else does!

Ingredients:
10 tablespoons or 180 grams of butter (about 1 1/4 American stick)
1 1/4 cup of sugar
3/4 & 2 tablespoon cup of unsweetened cocoa powder
1/4 teaspoon of salt
1/2 teaspoon of vanilla
2 large eggs
1/2 cup flour
2/3 cup of chopped walnuts

Step 1: The prep!
Preheat oven to 350°F or 180°C. In a 8x8in or 9x9in pan, butter the bottom and edges. Then line the pan with parchment baking paper and butter that.

Step 2: Melt baby melt!
In a medium sauce pan bring about 1 inch of water to simmer and then lower the heat. Now place a heatproof bowl over that simmering water – it should be big enough to not fall in but sit nicely above the simmering water. In that bowl mix together the butter, sugar, cocoa powder and salt. Melt slowly, mix frequently and careful, it’s hot! Just mix until everything is combined and the butter is melted. Set aside to cool for about 8-10 minutes. Pour that into a large mixing bowl.

Step 3: Mix baby mix!
Now add in the vanilla and mix well. Now we’re going to mix in the eggs one at a time while whisking quickly. You don’t want the eggs to cook so you want to make sure you mix quick and it’s not too hot. Once you mix in both the eggs, add in the flour and mix well but do not over mix! Just make sure everything is combined. Now throw in the walnuts, fold so it’s all mixed together. Pour in the baking pan buttered and lined and bake for 20-25 minutes. Check if it’s done by poking a toothpick in the middle and if it comes out with a few moist crumbs – it’s done!

Let it cool in the pan for 30 minutes then cool on a rack for another 30 minutes before cutting.

While I’m not a big fan of brownies, I can’t really resist eating them with a nice big scoop of vanilla ice cream. Especially if it’s still warm!