Espresso Brownies
Submitted by Bobbi Hill on May 14, 2009

Ooh boy, with sour cream, butter and eggs, these are the richest, moistest and best brownies ever. The coffee flavor makes them “adult” and the chocolate chips make them doubly sinful.

Servings:
Group

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 cup semisweet chocolate chips
1/2 cup butter
3 eggs
3/4 cup sour cream
1 tsp. vanilla
1/4 cup vegetable oil
1 1/4 cups flour
3/4 cups sugar
1/2 cup cocoa
3 Tbsp. instant espresso powder (or 5 Tbsp. instant coffee powder)
1/2 tsp. baking powder
1/2 tsp. salt, optional
1 1/2 cups chopped nuts (walnuts, pecans and/or almonds)

Directions:
Preheat oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Place chocolate chips and butter in a glass bowl and microwave on medium-high for 25 seconds. Stir and microwave again for 20 second intervals, stirring in between, until mixture is completely melted and smooth. Mix in eggs, sour cream, vanilla and oil.

In a separate large bowl, mix flour, sugar, cocoa, espresso or coffee powder, baking powder and optional salt. Stir chocolate mixture into flour mixture until all ingredients are thoroughly blended.

Spread batter into the prepared pan. Sprinkle nuts over top.

Bake on the center rack for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before cutting.