Just in case you haven’t had the chance to read my post on yummy packages, I thought I’d share my recipe for Eggless Double Chocolate Espresso Brownies again so you don’t miss out. The espresso grounds are a wonderful addition and makes the chocolate that much richer. I personally used milk chocolate chips so the sweetness could offset some of the bitterness that can come from espresso grounds occasionally. Plus, I’m not much of a coffee drinker, but I love frappuccinos…obviously the sweeter coffee choice, so the sweetness of the milk chocolate is not too sugary for me, but if you’d prefer a different chocolate, try semi-sweet or even dark chocolate. As for the nuts, walnuts are always a good choice for brownies or kick up the flavors by adding caramel and pecans.
These brownies stay good up to a week. When storing your brownies, make sure to use an airtight container or cover your baking pan with plastic wrap. If using plastic wrap, cover the entire pan – top and bottom – so you do not lose the moisture in your brownies. No one wants a hard or dry brownie.
I hope you enjoy this recipe!
Eggless Double Chocolate Espresso Brownies
2 1/3 cups all-purpose flour
1 cup water
1/2 cup unsalted butter
2/3 cup unsweetened cocoa powder
2 1/2 tsp baking powder
2 tsp espresso grounds
2 cups sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat and stir constantly until the mixture is thick like gravy. Set the flour mixture aside to cool completely. (This can be placed in the refrigerator to speed up the cooling.)
Melt the butter and stir in the cocoa powder. Set aside.
In a bowl, whisk together the remaining 2 cups of flour with the baking powder and espresso grounds.
Using a whisk, beat the sugar, salt and vanilla into the cooled flour mixture; then mix in the cocoa mixture. Now, add this cocoa mixture to the whisked flour and stir until everything is combined. Fold the milk chocolate chips into the batter.
Spread the brownie batter in the prepared baking pan evenly, sprinkle with nuts if you’d like and bake in the oven for 20 to 25 minutes. Let the brownies cool completely in the pan. Cut into 18 brownies.