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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 8.8 g
  • Cholesterol: 34.8 mg
  • Sodium: 41.9 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Espresso Brownies calories by ingredient
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Espresso Brownies

Submitted by: JO_JO_BA

Introduction

Bittersweet chocolate, cocoa, espresso and a hint of brown sugar goes into these brownies from Petite Treats: Your Favorite Desserts-Bite Size!. They were a little on the dry side (so sad!) as written, but a few tweaks (and a brushing of Kahlua on the underside) solved that problem :-D Bittersweet chocolate, cocoa, espresso and a hint of brown sugar goes into these brownies from Petite Treats: Your Favorite Desserts-Bite Size!. They were a little on the dry side (so sad!) as written, but a few tweaks (and a brushing of Kahlua on the underside) solved that problem :-D
Number of Servings: 16

Ingredients

    3 oz bittersweet chocolate (I used Callebaut wafers)
    cup unsalted butter
    cup Dutch processed cocoa powder
    2 eggs
    cup sugar
    cup dark brown sugar
    2 tbsp honey
    1 tbsp vanilla
    2 tbsp instant espresso powder
    2/3 cup flour
    tsp baking powder
    tsp sea salt
    cup miniature chocolate chips
    2 tbsp Kahlua, for brushing
    ---
    Icing:
    2 tbsp unsalted butter, at room temperature
    1 cup powdered sugar
    2 tsp instant espresso powder
    cup bittersweet chocolate (I used Callebaut wafers)
    2 tsp honey
    tsp salt


Directions

Preheat the oven to 350F and line a 9 pan with greased parchment paper.
Melt the chocolate and butter together in the microwave, then whisk in the cocoa powder.
Whisk the eggs, sugars, honey and vanilla until light and thick, about 3 minutes.
Whisk in the espresso powder, the melted chocolate mixture, flour, baking powder and salt, blending just to combine.
Fold in the mini chocolate chips.
Bake for 35 minutes, rotating the pan once halfway through.
Allow to cool completely in the pan, then turn out onto a plate and brush with Kahlua.
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For icing:
Beat together the butter, powdered sugar and espresso powder until combined.
Melt the chocolate, honey and salt together, then add to the powdered sugar mixture and beat well.
Spread immediately on cooled brownies and allow to set

Serving Size: Makes 1 9" pan, 16 squares

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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