Skip to content
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


Espresso Brownies

Espresso Brownies
Who doesn't love brownies? No one! Mark loves brownies, with pecans of course, so he thought this was a great challenge. These came together quickly, no mixer required, which I liked. As soon, as I ate one, ok, two, I knew I should have made a double batch. Next time.

Submitted by: Sharyl from 37 Cooks,


Featured in this Recipe


Preparation Instructions:

Preheat oven to 350°F.

Spray, or line with parchment paper, an 8" x 8" square pan or glass dish.

Combine the butter and the 8 ounces of chocolate. Melt in a bowl set over simmering water on stovetop. Do not burn or scorch. When melted, add the cocoa powder, espresso powder and cayenne pepper. Let cool. In another bowl, combine the beaten eggs, sugar, salt and vanilla. Add the chocolate mixture and stir. Add the flour and stir just until combined. Add pecans if desired.

Pour into prepared pan. Bake for 35-40 minutes (in my oven it took 40 minutes.) When a toothpick inserted in the center of brownies comes out slightly moist, they are ready. Do not over-bake or they won't be moist. When completely cool, cut into squares and stand back, because everyone loves brownies!



Follow Us on Instagram @thespicehouse