Happy? Have an espresso. Sad? Have an espresso. Tired? Have an espresso.

an espresso is nearly the answer to all of my problems, which is why, in addition to regularly consuming the drink throughout the day, i’m always looking for creative ways to incorporate it into foods, namely desserts, pastries and cereals like the espresso muesli.

these espresso brownies are the cure-all for life’s trivial matters. they’re moist and incredibly rich, the perfect excuse to indulge.

the espresso enhances the richness from the cocoa powder and makes them that more delectable to enjoy. it’s a one bowl, 8-ingredient dessert that takes less than 15 minutes to prepare.

the recipe is simple: ½ stick unsalted butter, ½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ cup espresso (1 tbsp of espresso in ¼ cup hot h20), pinch of salt, 1 tsp vanilla extract, 2 room temperature eggs and 1 cup chopped white chocolate.

first, preheat your oven to 350° and coat your baking dish with a non-stick spray. for this recipe, i use a small 5×5 glass baking dish, which yields about six brownies.

Step 1: In a medium size bowl, add half a stick of melted unsalted butter to 1 cup of white sugar and whisk.

Step 2: Add half cup unsweetened cocoa powder and mix till well-combined.

Step 3: Next, incorporate ¼ cup hot espresso and 1 tsp of vanilla extract.

Step 4: Whisk in two room temperature eggs and half cup of all-purpose flour until all the ingredients are married. Add a pinch of salt to this mix before transferring to baking dish.

Step 5: Transfer your batter into baking dish and place in the oven for approximately 25-30 minutes.

Step 6: About halfway through baking, I sprinkle chopped white chocolate atop. I also like to stick a knife in the center to check if it is cooked through. If the knife comes out clean, the brownies are finished.

anyways, i hope this helps you in your eating journey.

love & madness,