Since you all now know that I’m in full-on pregnancy mode, it’s completely acceptable for me to write a post FULL of sugar and bad stuff, right? In my defense, I brought these to Newport this weekend and did not eat all of them! Bad stuff aside, these things might seriously be one of the best brownies you’ve ever tasted.
I stole this recipe from my mom, she used to make them and the smell that filled the house would bring everyone out of hiding and we would be waiting by the stove for them to be ready. They are so rich and delicious, you really only need to eat one (or maybe five).
Unfortunately there is one really hard thing you have to do in order to make these. You have to let them cool when they come out of the oven and its pretty much pure torture. The center is so soft and fudgy, they won’t be easy to cut until you let them cool. For this batch, I put the pan in the refrigerator until it was cooled and then I popped it out onto a cutting board and cut into small pieces using a chef’s knife. Cutting brownies can be a little difficult and I’ve found this is the easiest solution.
If you haven’t seen them yet, one of my favorite brands – Immaculate Baking Company has ventured out of the refrigerated aisle and they are now making products you’ll find in the dry baking aisle. I worked with them on designing all of the packaging for these items so its exciting to see them come to life! They sent me a case of the items to try and they are SO good! They have new cake mixes, cookie mixes and dry ingredients like a pancake waffle mix and this unbleached, unbromated Organic All-Purpose Flour. I’m sure I’ll be posting other recipes using the other items soon so stay tuned for those!
If you need more friends in your life, just whip up a batch of these and watch them come running, you may want to have some glasses of milk standing by.
Enjoy!
WHAT MAKES ME HAPPY:
The smell of fresh brownies baking in the oven. What are you waiting for? Go make them!!
Fudgy Espresso Blondie Brownies
Print recipe
Ingredients
- 16oz brown sugar
- 3/4 cups unsalted butter
- 2 tablespoons instant espresso powder
- 1 tablespoon hot water
- 2 Large eggs
- 2 tablespoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup semi-sweet chocolate chips
Directions
| 1. | Preheat oven to 350 F. |
| 2. | Spray 9" x 9" or 11" x 8" baking pan with cooking spray. |
| 3. | In a small sauce pan heat brown sugar & butter until melted. Dissolve the espresso powder with the hot water in a small bowl. Add to the brown sugar mixture and stir to combine well. Remove from heat and cool to room temperature. |
| 4. | In a separate bowl, sift together flour, baking powder & salt. |
| 5. | Beat eggs & vanilla with a mixer. Add the cooled brown sugar mixture and combine well. Slowly add the flour mixture until combined well and then add chocolate chips. |
| 6. | Pour into the pan and cook for 30-40 minutes or until the edges and top are lightly browned (center will be soft). |
| 7. | Let cool for 10-15 minutes, minimum. For best results, refrigerate until cooled completely and then cut into small squares. |
