Valentine's Day may be over, but that doesn't mean we can't still enjoy some delicious chocolatey treats. Particularly if you can now make them with some chocolate bought at 75% off!
These brownies get an added oomph of flavor from the addition of instant espresso powder. Coffee deepens and complements the chocolate flavor -- a good thing in my book!
If you've never made brownies from scratch, I'd highly recommend giving this recipe a try. Your tastebuds will be greatly rewarded!
Chocolate Espresso Brownies (printer-friendly version)
makes 8 heart-shaped or 12 square brownies
1 1/2 cups semisweet chocolate morsels
2 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 1/2 cups unbleached all-purpose flour
3 tablespoons cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons instant espresso
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
powdered sugar, for garnish
1. Preheat the oven to 350 degrees. Line an 11x17 baking pan with parchment paper. Lightly grease with cooking spray or butter.
2. Melt the chocolates and butter in a microwave-safe bowl, 2-3 minutes. Stir until smooth.
3. In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Set aside.
4. Using an electric mixer, beat together the sugar, eggs, and vanilla until well-combined and light yellow in color, about 2 minutes. Beat in the melted chocolate mixture. Slowly stir in the flour mixture until completely combined.
5. Spoon the batter into the prepped baking pan and bake for 25-30 minutes, or until a toothpick inserted 2 inches from a side comes out clean. Allow the brownies to cool completely before removing them from the pan. Use a cookie cutter to cut the brownies into a heart shape, and sprinkle with powdered sugar.
(adapted from this Whole Foods recipe)
makes 8 heart-shaped or 12 square brownies
1 1/2 cups semisweet chocolate morsels
2 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 1/2 cups unbleached all-purpose flour
3 tablespoons cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons instant espresso
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
powdered sugar, for garnish
1. Preheat the oven to 350 degrees. Line an 11x17 baking pan with parchment paper. Lightly grease with cooking spray or butter.
2. Melt the chocolates and butter in a microwave-safe bowl, 2-3 minutes. Stir until smooth.
3. In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Set aside.
4. Using an electric mixer, beat together the sugar, eggs, and vanilla until well-combined and light yellow in color, about 2 minutes. Beat in the melted chocolate mixture. Slowly stir in the flour mixture until completely combined.
5. Spoon the batter into the prepped baking pan and bake for 25-30 minutes, or until a toothpick inserted 2 inches from a side comes out clean. Allow the brownies to cool completely before removing them from the pan. Use a cookie cutter to cut the brownies into a heart shape, and sprinkle with powdered sugar.
(adapted from this Whole Foods recipe)
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