Name: Espresso-Walnut Brownies
Prep time: 15 min
Cook time: 50 min
Total time: 215 min
Ingredients: cooking spray; 0.75 cup chopped walnuts; 0.75 cup self-rising flour; 0.25 cup cocoa powder; 3 tablespoons finely ground dark roast coffee beans; 0.75 cup unsalted butter; 3 ounces unsweetened chocolate; 1.5 cups white sugar; 2 large eggs, lightly beaten; 1 tablespoon vanilla extract

Espresso-Walnut Brownies

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These are really great espresso brownies and you can taste the coffee, but it's not overpowering. I make them for the office quite a lot and they're always gone the same day. The refrigeration step is important - it's hard to wait, but it makes a difference!

Recipe by Kristie Warren

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

50 mins

Additional Time:

2 hrs 30 mins

Total Time:

3 hrs 35 mins

Servings:

Yield:

1 8-inch square pan

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Ingredients

cooking spray
¾ cup chopped walnuts
¾ cup self-rising flour
¼ cup cocoa powder
3 tablespoons finely ground dark roast coffee beans
¾ cup unsalted butter
3 ounces unsweetened chocolate
1 ½ cups white sugar
2 large eggs, lightly beaten
1 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
Place walnuts on a baking sheet.
Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth, 3 to 4 minutes.
Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
Remove from the oven and set the pan on a wire rack to cool to completely, about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.

Nutrition Facts (per serving)

247	Calories
16g	Fat
26g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 247
% Daily Value *
Total Fat 16g	20%
Saturated Fat 8g	39%
Cholesterol 46mg	15%
Sodium 87mg	4%
Total Carbohydrate 26g	10%
Dietary Fiber 2g	6%
Total Sugars 19g
Protein 3g
Vitamin C 0mg	1%
Calcium 39mg	3%
Iron 2mg	9%
Potassium 136mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.