Description
Indulgent espresso brownies made with leftover coffee grounds for a rich, fudgy dessert.
Ingredients
Scale
- ½ cup Unsalted butter
- 5 ounces Bittersweet chocolate, chopped
- 1 ½ cups Light brown sugar
- ⅓ cup Espresso grounds
- 2 Whole eggs
- 1 teaspoon Vanilla extract
- ½ cup Cocoa powder
- 2 tablespoons All-purpose flour
- ½ teaspoon Salt
- 2 ounces Espresso (about ¼ cup)
- Optional: 2 ounces chocolate for drizzle, 1 tablespoon espresso grounds
Instructions
- Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper.
- Melt the butter in a small saucepan over medium-low heat, then stir in the chopped bittersweet chocolate until smooth.
- In a large bowl, mix the light brown sugar and espresso grounds with the melted chocolate mixture.
- Add the eggs one at a time, ensuring they’re fully incorporated before adding the next.
- Add the cocoa powder, flour, salt, vanilla, and espresso; mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes until a fork comes out mostly clean.
- If using, melt the chocolate for the drizzle while the brownies cool, then drizzle over the top and sprinkle with additional espresso grounds.
Notes
Serve with vanilla ice cream or whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownies, espresso, dessert, chocolate, coffee