Espresso Brownies, the best of all worlds

Who couldn’t resist coffee and chocolate morphed together in a brownie? I developed these several years ago as a use for my hubby’s leftover espresso. The brownies have no leavening other than eggs, so they’re decadent and rich.

3/4 cup cocoa powder (the baking kind, no sweetening)
1/2 cup old coffee or espresso
3/4 cup butter (yep! so fattening!)

Microwave the above in a glass measuring cup for 30 second intervals (stir between) until butter is melted. Pour into a mixing bowl. Add:

1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup all purpose flour
1 cup chopped nuts (optional)

Spread into a greased 9 x 13 pan. Bake for 30-35 minutes at 350 degrees.

Conversation starter: What is the best chocolate you ever had? Where? Why was it so exceptional?

, , , , ,