It’s fudgy goodness colliding with espresso! These are the BEST brownies I’ve ever tried. They are moist, gooey and decadent!
1/2 cup butter, melted
1 cup sugar
1 tsp. vanilla extract
1/2 cup all purpose flour
1/3 cup Hershey’s Cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 Tbsp. Instant Espresso
1/2 cup chopped nuts, optional
1/2 cup chocolate chips
1/2 cup chocolate covered espresso beans
Hershey’s Chocolate Syrup
Heat oven to 350 degrees.
Grease a 9″x9″ baking pan
Cream butter, sugar and vanilla in a bowl.
Add eggs; beat well.
Mix together flour, cocoa, baking powder, salt and instant espresso.
Gradually add dry ingredients to butter/sugar mixture.
Fold in nuts and chocolate chips.
Spread evenly into prepared pan.
Drizzle with Hershey’s Syrup.
Sprinkle with chocolate covered espresso beans.
Bake 25-30 minutes or until brownies begin to pull away from sides of pan.
Cook in pan, on wire rack.
Yields Approximately 16 brownies.
Stir in nuts and chocolate chips.
Find the “workin’ mom” version, using a box mix here