Espresso Brownies

Espresso Brownies

Makes 12 brownies
These addictive brownies combine the best of both worlds: rich chocolate and espresso. We love the added crunch of chopped hazelnuts--a very grown up brownie.
  • 1 1/2 cup semisweet chocolate morsels
  • 2 ounces bittersweet chocolate, chopped
  • 8 tablespoons (1 stick) butter
  • 1 1/2 cup all purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons instant espresso
  • 1 1/4 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup coarsely chopped hazelnuts, (optional)
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Preheat oven to 350°F.

Melt chocolates and butter over a double boiler, stir until smooth and remove from heat. In a large bowl, sift together flour, cocoa powder, baking powder, salt and espresso. Set aside. In a mixing bowl, beat sugar, egg and vanilla on medium high until light colored about 2 minutes. Beat in chocolate until well combined. Add flour mixture slowly until well blended. Stir in hazelnuts.

Pour mixture into a 11 x 7-inch non stick baking pan and bake for 35—40 minutes or until toothpick inserted 2 inched from the side comes clean. Cool completely. Cut into 12 rectangles.
Nutritional Info: 
Per Serving: 450 calories (220 from fat), 25g total fat, 12g saturated fat, 75mg cholesterol, 260mg sodium, 58g carbohydrates, (4 g dietary fiber, 39g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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