Espresso fudge brownies

This is actually adapted from’s Granny’s brownies, but with my own tweaks and twist 😉


Espresso fudge brownies


Espresso fudge brownies

3/4 c. butter

2 c. brown sugar, packed

3 eggs

125 g unsweetened chocolate, melted

1 tsp vanilla extract

1-2 tsp powdered espresso (or if preferred, regular instant coffee)

1 c. all-purpose flour

1 c. roasted peanuts, chopped

  • Pre-heat oven to 175°C. Grease and line the bottom of a 8×8 in. baking pan with baking paper.
  • Cream the butter and sugar together until light and fluffy. Mix in the eggs.
  • Stir in the melted chocolate, vanilla extract, and powdered coffee.
  • Fold in the flour, then the nuts.
  • Spread evenly onto the baking pan an bake in the oven for 25-30 minutes. DO NOT OVERBAKE or it will turn out dry.
  • Cool in the pan on a wire rack before cutting into squares. Makes 16 pieces.

Serve topped with a scoop of vanilla ice cream, or just on its own 😋


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