Brownies come in all sort of shapes and sizes these days. The choices are kind of overwhelming, at least in my opinion. What happened to the good old fashioned brownie? The kind that melts in your mouth from all the buttery goodness and is rich in chocolatey sin. I remember when I was a little girl and there were two kinds of brownies to pick from. The kind that came in a box and you stirred with water, then baked; and the kind that came from the bakery with nuts and a glossy frosting finish over the top. Life was simple then. This recipe for Fudgy Espresso Brownies is exactly that; gooey, chocolatey, and simply moist with a bit of sophistication.
We were craving brownies at the beginning of the year and we’re talking about it, pretty much non stop. The kind of talk that is reminiscent of days gone by. Should a brownie be fudge-like or cake like? Should it have nuts or no nuts? Should it have frosting and just a nice crackly top? What is your favorite type? We decided we were all for the gooey and fudgy type of brownie with no nuts and no frosting.
After all this talk, we realized we had never shared our favorite recipe for Fudgy Brownies, let along Fudgy Espresso Brownies. Things changed last week when we finally decided to make our favorite recipe into a video to share the love with you.
Let me present our favorite go-to brownie with a bit of espresso sophistication – which is completely optional but well worth it!
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Fudgy Espresso Brownies
1 cup butter
4 ounces chocolate
2 cups sugar
2 teaspoons vanilla
2 teaspoons espresso powder
1 1/2 cups flour
Preheat the oven to 350.
Line a 9 x 9 x 2-inch baking pan with parchment paper and lightly butter
Over low heat melt the butter together with the chocolate until melted.
Remove from the heat and stir in the sugar. Stir until mixed
Add the eggs and continue stirring until mixed, then add the vanilla and espresso powder.
Stir in the flour and stir just until mixed
Pour into the baking pan.
Place into the oven and bake for 30 minutes.
Let cool for 10 minutes, then slice.