Espresso-Walnut Brownies

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!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 247 Calories

Ingredients

• 1 ½ cups white sugar
• 1 tablespoon vanilla extract
• ¾ cup chopped walnuts
• ¼ cup cocoa powder
• ¾ cup unsalted butter
• ¾ cup self-rising flour
• 2 large eggs, lightly beaten
• cooking spray
• 3 tablespoons finely ground dark roast coffee beans
• 3 ounces unsweetened chocolate

Recipe Instructions

Step 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.

Step 2

Place walnuts on a baking sheet.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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

Step 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.