Adding espresso powder to these espresso brownies makes them extra rich. I let them sit for a day before cutting into them to let the flavors bloom.
Ingredients
- 0.5 cups all-purpose flour
- 2 tablespoons espresso powder
- 0.13 teaspoons baking powder
- 0.13 teaspoons salt
- 1 cup white sugar
- 0.5 cups butter
- 2 large eggs
- 2 ounces baking chocolate
- 0.5 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease an 11x7-inch baking pan. Sift flour, espresso powder, baking powder, and salt together in a bowl.
-
2
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared pan.
-
3
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Cool completely before cutting.
Nutrition Facts
Per serving
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