Double Chocolate Espresso Brownies

Double Chocolate Espresso BrowniesCould there be anything more celebratory than a deep, rich, chewy chocolate brownie? Um, yeah. If it’s a brownie with double the chocolate and kicked up with some espresso. Nothing brings out the full flavor of really good chocolate like coffee.

This recipe is actually a cheat on my Italian mother-in-laws famous from-scratch brownies. Honestly, who has the time to sift flour, measure dry ingredients, and all that jazz. Okay, maybe I do but if I can get out of the kitchen faster and still look like a baking rock star, all the better.

Want to up your WOW factor? Serve these with some gelato on the side. The hubby loves pistachio but I’m a bit of a purist, make mine espresso or vanilla, thank you. 

 

Double Chocolate Espresso Brownies
Rich, chewy, indulgent brownies with half the effort.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. Boxed Fudge Brownie Mix (your favorite brand)
  2. 2 Large Eggs
  3. 1/4 Cup Espresso Coffee (room temp)
  4. 1/4 Vegetable Oil
  5. 1/4 Olive Oil
  6. 1/2 Cup Dark Chocolate (shaved off bar)
  7. 1/2 Cup Milk Chocolate Chips
Instructions
  1. Brew espresso and allow to cool to room temperature. You can use instant espresso, but brewed has a deeper flavor. Whisk eggs and oil together. Beat into dry brownie mix along with cooled espresso. Fold in chocolate. Place in a glass baking dish 13"x9" that has been sprayed with non-stick cooking spray. Bake for 27-30 minutes until toothpick inserted an inch or so from the edge comes out clean. Remove and cool on a wire cooling rack.
Notes
  1. Do not over-work your brownie batter that will result in a cake-like brownie rather than a chewy one.
Adapted from Her Mother-In-Law's Super Complicated Recipe
Adapted from Her Mother-In-Law's Super Complicated Recipe
Chicken Nuggets of Wisdom http://chickennuggetsofwisdom.com/

 

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