Tuesday, February 26, 2013

Espresso Brownies

I am currently playing hide and seek.

Let me explain.

My roommate's selling our apartment (aka her apartment that I happen to live in as well).  We vacate the place when there are people coming over to check it out.  Since my mobility is currently questionable due to the orthotic boot around my right foot, I've been opting to hide out in the stairwell while prospective buyers peruse the goods.  Once I hear the elevator signaling everyone's departure, I know it's safe to head back into the apartment.  So, I guess it's the hide and seek game where the other people don't actually care to find me.

Over the past week, I think I've spent at least six hours in the stairwell and I've even started bringing a pillow to make the hard stairs a little more comfortable.  Although my iPad keeps me pretty occupied, I also bring drinks and snacks to help pass the time.  You know, coffee, beer, salads, espresso brownies...

Let me tell you about these espresso brownies.  These beasts be fudge-y and cake-y at the same time.  Is that even possible?  Yes.  Why yes, it is.  You don't actually taste the espresso, but in case you don't know, chocolate tastes even more chocolate-y when coffee or espresso gets involved.

Espresso Brownies
slightly adapted from Katie at the Kitchen Door
makes ~16 brownies

  • 7 ounces semisweet chocolate chips
  • 1 ounce dark chocolate chips
  • 1 stick salted butter, cut into quarters
  • 3 tablespoons cocoa powder
  • 2 tablespoons instant espresso powder
  • 3 large eggs
  • 1 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup flour
  • cooking spray

1) Preheat the oven to 350°F. Line an 8×8-in baking pan with foil so that the foil hangs over the edges (for easy removal of the brownies later).  Spray the foil with cooking spray.

2) Heat a large, half-full pot of water to a boil over medium-high heat. Place chocolate and butter in a small bowl and place over the boiling water. Stir until chocolate and butter are melted.

3) Remove the chocolate from the heat and whisk in the cocoa powder and espresso powder. Let cool slightly.

4) In a large bowl, whisk together eggs, sugar, vanilla, and salt.

5) Pour in the warm chocolate mixture and whisk to combine.

6) Fold in the flour until just incorporated, then pour batter into the prepared pan.

7) Bake for 35-40 minutes, until the top of the brownies are beginning to crack and a toothpick inserted into the center comes out with just a few crumbs attached to it. Allow the brownies to cool in the pan, then lift out using the foil.

These brownies were all that and a bag of chips.  Essentially they came out of the oven with crispy end pieces and a soft center, so there's pretty much something for everyone.  This is a win-win sitch, guys.  As I mentioned earlier, you can't taste the espresso very distinctly (though my non-caffeine drinking roommate claims that she can taste the coffee faintly).  However, I'm alright with that since, as you all know (or should by now), I love me some coffee.  

I know brownies have not been very prominent on the blog in the past, but with these espresso brownies, I'm pretty certain that that needs to change.  Don't be surprised when you see variations of these treats surfacing in the near future on TBK!


  1. These look so good! I love that crackly crust on the top - and your so right, espresso really does make chocolate taste better!

  2. I'd be perfectly fine hiding away with a plate of these!