Large 5434

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.

Featured Ingredients

"Dutched" cocoa has undergone alkalization to reduce its natural bitterness. This smooth, rich and mellow flavor is ideal for hot cocoa... Size Options
$21.99 Resealable bag, 16 ounce
This extremely flavorful espresso powder is made from spray-dried brewed espresso, so it will dissolve completely into frostings, syrups,... Size Options
$7.49 Glass jar, 1/2 cup (wt. 1.5 oz)
Cayenne pepper tops out at 40,000 Scoville heat units, it’s extremely hot! A little bit adds a fiery kick to any dish, enhancing other... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)
Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz

Espresso Brownies Recipe

Preparation Instructions

Preheat oven to 350Β°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!


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