Final exams draw near…which means it’s that time of year where I go BAKING CRAZY!!! Call it stress relief. Call it procrastination. Call it whatever you like. I can’t help it and no one is complaining.
I have these brownies for you. And a fun surprise! Starting on December 12th, I’m going to be celebrating BLOGMAS with all of you! There will be 12 days of Blogmas, much like there were traditionally 12 days of Christmas, going all the way up through the eve of Christmas. And what exactly is Blogmas? Youtubers celebrate “Vlogmas” where they vlog every day in the month of December, and I thought it would be fun to transfer a similar idea to blogging. Each day (starting a week from now) I will be sharing with you brand new holiday themed recipes every single day! It’s going to be a blast. Think cookies, candy, and fun healthy meals galore (<–see that? threw in some Hanukkah colors too…Blogmas is totally equal opportunity, just like I am 😉 ). I can’t wait to show you guys what I have in store! Just as soon as I get these annoying final exams out of the way.
But until then, enjoy these amazing brownies. They’re perfectly fudgy and infused with the deep flavor of real espresso.
Of all the brownie recipes I’ve tried, this one (that I adapted from Taste of Home) is definitely in the top 3. It baked beautifully, was very easy to make, and comes out perfectly moist but not too fudge-like. I added some spunk to it by throwing in a healthy helping of espresso powder and topping it generously with chopped walnuts that get perfectly toasted as the brownies bake. Divinity!
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: dessert chocolate bars
Ingredients (2 dozen brownies)
- 1 1/3 c. all-purpose flour
- 2 c. granulated sugar
- 3/4 c. unsweetened cocoa
- 2 1/2 T. instant espresso powder
- 1 t. baking powder
- 1/2 t. salt
- 2/3 c. vegetable oil
- 4 eggs
- 2 t. vanilla extract
- 1 c. roughly chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, mix together the flour, sugar, cocoa, baking powder, and salt until well combined.
In a separate small bowl, whisk together the eggs, oil, vanilla, and espresso powder until everything is smooth and the espresso granules have dissolved.
Add the wet ingredients to the bowl with the dry ingredients and fold together just until the ingredients are combined.
Line a 9×13″ baking pan with parchment (or grease lightly with baking spray) and spread the batter evenly into the pan.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
Allow the brownies to cool completely before slicing and enjoying!
I thought ahead and decided to bring these to class to share so that they wouldn’t be laying around the house for Jason and I to gorge ourselves on. Everyone enjoyed them a a lot, along with another booze-spiked brownie that I brought…you’ll have to wait for Blogmas for that recipe, though!
Thanks for reading!