Espresso-Walnut Brownies recipe

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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

Nutrition Info

246.7 calories
carbohydrate: 26.4 g
cholesterol: 46.1 mg
fat: 15.8 g
fiber: 1.8 g
protein: 3.2 g
saturatedFat: 7.8 g
servingSize: -
sodium: 86.6 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Place walnuts on a baking sheet.

  3. Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.

  4. Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.

  5. 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.

  6. 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.

  7. Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.

  8. 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.

Recipe Yield

1 8-inch square pan

Recipe Note

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!

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