Nutty Espresso Brownies

A delightful twist on the classic brownie, these Nutty Espresso Brownies offer a rich coffee flavor paired with the crunch of walnuts, perfect for dessert lovers seeking a unique texture experience.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

1 cup unsalted butter

1 1/4 cups granulated sugar

3/4 cup brown sugar, packed

4 large eggs

1 tsp vanilla extract

1/2 cup espresso, brewed and cooled

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp salt

1 tsp baking powder

1 cup chopped walnuts

1 1/2 cups semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Step 2: In a large saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar, brown sugar, eggs, vanilla extract, and espresso until well blended.

Step 3: In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until smooth.

Step 4: Fold in chopped walnuts and chocolate chips, ensuring even distribution.

Step 5: Pour the batter into the prepared baking pan and spread evenly.

Step 6: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 7: Allow brownies to cool in the pan before cutting into squares and serving.

Storage

Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Reheating

To reheat, place a brownie on a microwave-safe plate and warm in the microwave for 10-15 seconds.

Scan for cooking tips & leave a review!

itsonly.recipes/view/nutty-espresso-brownies

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.