Dark Chocolate Espresso Brownies

Well, it's Wednesday or Hump Day as the kids are calling it. And I'm just itching for the weekend.

It's Labor Day weekend...which also means it's a three day weekend for most folks.  Do you have any plans? Like camping, grilling, cliff jumping, wake boarding, ya know all that fun outdoorsy stuff.

Maybe even an outdoor concert and a picnic with your sweetheart...packing some of these yummy brownies for dessert. Ooo...I like where your head is at.  

By now you could be thinking, "Amanda, those brownies sure do look like cupcakes". I knew you were smart. And you are right they sure do. That is because I baked them in a cupcake pan. Everyone fights for the chewy "edge" brownies when you bake them in a square pan. That is just the best part. I mean they invented a pan just to achieve this....

But you don't need to hunt down and buy this pan. Nope. Not at all. Just use your muffin pan, it will serve you just the same chewy edge as this fancy pan. And the brownies out of the muffin pan are just so darn cute and perfectly portioned. And who doesn't need help with a little self control with brownies every now and then? I sure do. Please say you do to.  

These brownies are honestly whipped up and baked in a snap. And adding the espresso powder just makes them that much better. You don't have to like espresso to like these brownies. Oh and when you serve this up after a late night dinner (because you stayed at the office late to finish up work that you couldn't finish in the morning because you were taking a tour of the Pentagon) be sure to top with some vanilla bean ice cream.

Now, be safe this weekend everyone. Have fun and don't forget to welcome the month of September. It's time for this hot hot weather to make way for the cooler days of fall.

Dark Chocolate Espresso Brownies

3/4 cup all purpose flour

1 Tbs. cocoa powder

1/4 tsp. salt

1 stick unsalted butter

1 Tbs. instant espresso powder

6 oz. semi sweet chocolate, chopped

3/4 cup granulated sugar

1/4 cup brown sugar

3 large eggs

1 tsp. vanilla

1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees

Mix flour, cocoa powder, and salt together. Melt butter in a saucepan with the espresso powder over low heat. Add chocolate. Stir constantly until melted. Remove from heat, stir in sugars. Cool slightly and add the eggs and vanilla. Add flour mixture and mix until just combined. Stir in chocolate chips if using.

Grease or spray an 8 x 8 baking pan (or cupcake pan like I used this time) for 28 to 30 minutes.

Enjoy!!!