Isn’t the simplest usually just the best?
This is just exactly how I’m feeling with these 6 ingredient espresso brownies. With eggs, sugar, butter, flour, cocoa, and espresso? Yeah.
Basic is the best.
Lately I’ve been trying to avoid caffeine for a number of reasons. (This from the girl who is currently typing out all the words about how she’s currently into chocolate and espresso. FOR REAL I honestly don’t know how you deal with it sometimes.)
Reason #1: It gives me a brain full of jittery hyped-up edgy feelings. Friends. WE DO NOT NEED MORE OF THESE FEELINGS. Just trust me – I have enough of those to cover for both you and me. You’re jealous, I know.
Reason #2: It squashes my appetite. You can be honest with me – is this a real thing or is it in my head? I swear, those jittery feelings from the morning secretly morph into a tight, nervous-like stomach for the afternoon which kills my interest in food. Americano with breakfast = no desire for lunch. I mean… who is even talking right now? This is getting weird.
Reason #3: Ummm time is a little bitty problem. I’m running late 101 times out of 100 and I’m trying – seriously ACTUALLY trying now that I’m 30 and an adult and all that – to change that life pattern, so cutting the coffee in the morning is actually what I call a morning short cut. Little wins.
Okay but the sad thing is this: I actually LOVE coffee. And I really love dark, rich, deep and super strong coffee. And I’m not ready to completely give up on caffeine.
And so I’ve been drinking decaf Americanos and lattes for a little treat (*wheee*) when I need something rich and dark and delicious in mug form… and then when I need a more significant boost of love? I’ve been making 6 ingredient espresso brownies. I don’t know, apparently the caffeine content here doesn’t touch my brain with quite the same intensity as the full blown double shot latte – either that or I’m so intent on not giving up this chocolate and coffee combo that my brain can compensate for the caffeine? Or paired with sugar… wait. No, that doesn’t really make sense.
What matters is THIS BROWNIE – a treat-yoself-Friday-brownie – being all warm and gooey and getting involved in your life in a matter of 6 ingredients and 40 minutes.
EGGS / COCOA / BUTTER / SUGAR / ESPRESSO / FLOUR – and there it is. The simplest of beauties.
This DeLallo espresso is my latest pantry obsession at the studio. I’m not drinking it, so I eat it in everything chocolate that you could ever dream of. Totally rational.
It seriously makes MAGIC with chocolate and – bonus! – you can just stir it right into your mixes and batters.
I made a few versions of these brownies and tried dissolving that espresso into hot water before adding it but DANG GIRL nobody got time for that. just pour the espresso powder straight in the pot. No, seriously. Straight. In.
Go on, get up in there and make that chocolate brownie batter rich and dark and otherworldly and then feel good that this day gifted you not only chocolate, but chocolate in its most romantic espresso brownie form. Is that barely crispy-chewy top (with gooey insides duh) not just totally on point? The crackles. I’m weak.
- 1 cup salted butter, melted
- 2 cups granulated sugar
- ⅓ cup DeLallo espresso powder
- 4 eggs
- 1½ cups all purpose flour
- 1 cup unsweetened cocoa powder
- Preheat the oven to 350 degrees.
- Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
- Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle (I usually like to underbake mine so 30 minutes is just about right for that – if you want more chewy brownies, go for 35-40). Eat and be happy!
Thank you to DeLallo for making these delicious espresso brownies possible and for sponsoring this post! Use the code PINCHOFESPRESSO at checkout to receive half off your purchase of espresso powder!
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