This espresso brownie recipe blends together chocolate, coffee, and almond flavors into one great taste.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 ounces unsweetened baking chocolate
1 tablespoon instant espresso of coffee granules
1 tablespoon boiling water
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
1/3 cup salted butter, softened
1/2 cup sliced almonds
Microwave safe bowl
8×8 inch baking pan
Step 1: Preheat oven to 350 degrees F.
Step 2: With cooking spray, coat 8×8 inch baking pan; set aside.
Step 3: In a medium bowl, whisk together flour and soda.
Step 4: In a large bowl, blend sugars with an electric mixer on medium speed.
Step 5: Add butter and mix to form grainy paste.
Step 6: In microwave safe bowl, melt baking chocolate.
Step 7: In a small bowl, dissolve espresso or coffee granules in boiling water.
Step 8: Add Chocolate to sugar and butter, beat at medium speed until smooth.
Step 9: Pour in coffee while mixing at medium speed, then add eggs, vanilla and almond extracts, beat until smooth.
Step 10: Scrape down side of bowl. Add flour mixture and chocolate chips, and blend at low speed just until combined.
Step 11: Pour batter into prepared 8×8 inch baking pan. Bake for 35-40 minutes or until toothpick placed in center comes out clean.
Step 12: Cool in pan for 15 minutes.
To make Glaze:
Step 1: In microwave safe bowl, melt together chocolate and butter, stir until smooth.
Step 2: Spread glaze over brownies and sprinkle with almonds.
Step 3: Cool completely before cutting into bars.
The espresso brownie recipe makes about 16 bars.Tags: Espresso Brownie