Description
Espresso brownies: this quick and easy one-bowl recipe is perfect for coffee lovers, delivering decadent and fudgy brownies in no time.
Ingredients
Units
Scale
- 1 Stick Butter (unsalted)
- 1 cup Chocolate Chips (I used Milk- you can use semisweet as well)
- 1 cup Sugar
- 3 Eggs
- 1/2 cup Flour (I used King Arthur Gluten Free Measure for Measure Flour)
- 1/4 cup Cocoa Powder
- 1/2 cup Chocolate Covered Coffee Beans
- 2 TBSP Espresso Powder
- 1 Tsp Vanilla
Instructions
- Melt the butter in a microwavable safe bowl. Add the chocolate chips to the bowl and whisk until they all come together with no lumps.
- Whisk in the eggs one at a time. Once fully incorporated, add the sugar and vanilla. Whisk again
- Add all the dry ingredients (except the coffee beans) and use a spatula to fold them in. Once the batter is almost fully together, add the chocolate covered coffee beans and fold into the espresso brownie batter
- Set oven to 350°F and line your baking dish with parchment paper. Fill the baking dish with the brownie batter. If using a 8x8 bake for 30-35 minutes, if using a 9x13 bake for 28 minutes. Alow to cool before cutting into them
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 2642
- Sugar: 340
- Sodium: 222
- Fat: 94
- Saturated Fat: 51
- Carbohydrates: 435
- Fiber: 16
- Protein: 35
- Cholesterol: 502
