Description
These are really great espresso brownies and you can taste the coffee, but it’s not overpowering. I make them for the office quite a lot and they’re always gone the same day. The refrigeration step is important – it’s hard to wait, but it makes a difference!
Ingredients
- cooking spray
- ¾ cup chopped walnuts
- ¾ cup self-rising flour
- ¼ cup cocoa powder
- 3 tablespoons finely ground dark roast coffee beans
- ¾ cup unsalted butter
- 3 ounces unsweetened chocolate
- 1 ½ cups white sugar
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8×8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
- Place walnuts on a baking sheet.
- Toast walnuts in the preheated oven until lightly browned
- about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
- Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
- Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth
- 3 to 4 minutes.
- Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
- Bake in the preheated oven until a crust forms on top and center is still slightly gooey
- 30 to 35 minutes.
- Remove from the oven and set the pan on a wire rack to cool to completely
- about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 3 hrs 35 mins
Servings: 16