How to Make Espresso-Walnut Brownies - A Step-by-Step Guide

Calling all coffee lovers and chocolate enthusiasts! If you're looking for a rich and indulgent treat that combines the bold flavors of espresso and the nuttiness of walnuts, then look no further. These Espresso-Walnut Brownies are the perfect marriage of fudgy chocolate and aromatic coffee, creating a dessert that will satisfy all of your cravings.

With a decadent and moist texture, these brownies are sure to please any crowd. Whether you're whipping up a batch for a family gathering...

Read more

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

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 16
  • Yield: 1 8-inch square pan

  • 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.
  • Place walnuts on a baking sheet.
  • Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
  • Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
  • 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.
  • 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.
  • Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
  • 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.
  • Nutrition

    247 cal.

    • Total Fat: 16g
    • Saturated Fat: 8g
    • Cholesterol: 46mg
    • Sodium: 87mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 2g
    • Total Sugars: 19g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 136mg