Dark Chocolate Espresso Brownies

I was making these to take on a girls trip back to our former college for homecoming. It was late at night and I was trying to get these and several other baked goods done so I could go to bed and maybe get some sleep before work and a fun weekend away. After I took these pictures I cut them and put them into a container to travel with. The way they were in the container and the container did not lend itself well to pictures. I really did not want to dirty a plate just for pictures, so I decided to just use the ones I had. Next time I make these and of course there will be a next time, I've already made these brownies a few time, I will take some pictures of them cut. The first time I made these, the pictures somehow disappeared. I know I took pictures but when I went to get them off the camera they were not there. The next time I made them I was using  them for an ice cream and did not even think about taking pictures. 

These fudgy brownies can be baked in either a 8x8 inch baking pan, for a thick brownie or a 9x13 inch baking pan for a thinner brownie. Every time I have made these brownies I have used a 9x13 because I either did not want a thick brownie or I needed it to serve more people. I thought about making a double batch so I could make the thicker brownies, but using 1 cup of espresso powder would probably be the whole jar and I could not justify using a whole $5 jar on brownies. You could definitely use less espresso powder, but if I am making espresso brownies, I want them to have a definite coffee flavor.

Dark Chocolate Espresso Brownies

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup dark cocoa powder
• 1 cup all purpose flour
• 1/2 cup espresso powder

Directions:

1. Preheat the oven to 350º F. Line either an 8x8 inch OR 9x13 inch baking dish with parchment paper.
2. In a large bowl, beat together the butter and sugar until light and creamy. Add in the eggs and vanilla and beat until it is light yellow and smooth, about 3-4 minutes.
3. Add in the cocoa powder, flour and espresso powder. Gently mixed until combined.
4. Spread the batter evenly into the prepared baking pan.
5. If using 8x8 baking dish, bake for 45-55 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
6. If using a 9x13 inch baking dish, bake for 25-30 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
7. Do not overtake the brownies, they will set up more as they cool.
8. Place the baking pan onto a cooling rack and allow to cool completely.

Enjoy!!!

*Adapted from Brown Eyed Baker.