I have to say - entering blog giveaways is definitely something of a hobby for me, and one with excellent results! One of my recent wins was a giveaway from Dawn of vanilla sugar blog for the cookbook Baking Basics and Beyond. This cookbook contains lots of scrumptious desserts, and these espresso brownies were the first recipe I tried. I baked these for a retreat I went to, and they definitely fit everything I was looking for - easy to make, easy to transport, and absolutely delicious! Everything gets mixed up in just one bowl (plus a tiny bowl to mix the coffee and espresso powder - but this can just be quickly rinsed), so cleanup is a breeze. The brownies are super fudgey, although you could bake them a little longer if you prefer brownies that are more 'set.' The unsweetened chocolate and chocolate chips give a deep chocolate flavor. The espresso flavor was more subtle - next time I would probably use a little more instant espresso powder. Overall, these were definitely a crowd-pleaser -- thanks to Dawn for a great cookbook!
Espresso Brownies (adapted from Baking Basics and Beyond)
Makes a 9x13 pan of brownies
1/2 cup butter
4 ounces unsweetened chocolate
2 T warm coffee
1 tsp instant espresso powder
2 cups sugar
1 tsp vanilla
1-1/4 cups all-purpose flour
1 cup chocolate chips or chocolate chunks
1. Preheat the oven to 350 degrees and line a 9x13 baking pan with parchment. Spray or coat with oil.
2. Melt the butter and chocolate together. Let cool slightly.
3. Combine the coffee and espresso powder in a small bowl until dissolved. Whisk into the chocolate mixture.
4. In a large bowl, whisk together the sugar, vanilla, and eggs until the mixture is smooth. Whisk in the chocolate mixture. Add the flour and mix in with a rubber spatula, and then stir in the chocolate chips.
5. Scrape batter into the prepared baking pan and smooth the top. Bake 20-25 minutes, until the batter just barely jiggles (for super fudgey brownies) or does not jiggle (for more 'set' brownies). Cool in the pan.