Fudgy Espresso Cashew Brownies Recipe
Photo source: Grandmother's Kitchen
Fudgy espresso cashew brownies are delicious, easy to prepare, textured and a delight to serve.
8 ounces 70% bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup all purpose flour
1/2 cup roasted cashews, chopped
1/2 cup roasted cashews left whole for the topping
1/2 cup chocolate chips for the topping
Preheat the oven to 350F.
Line and 8x8-inch baking pan with parchment paper allowing edges to hang over the side and grease with a little butter.
Place a large heatproof bowl into a pan of barely simmering water and place the butter, chocolate espresso power into the bowl. Heat, stirring as needed until melted and smooth.
Remove from the heat and set aside for 5 minutes to cool slightly.
Using an electric mixer on medium speed beat in the granulated and brown sugars until combined. Beat in the eggs one at a time, mixing each in well. Add vanilla and mix in.
Add the flour and beat in until mixture is smooth and glossy.
Stir in the chopped cashews.
Transfer and spread into the prepared baking pan.
Place the chocolate chips and cashews decoratively on the top and place into the preheated oven.
Bake until just set and top is crusty, about 25 minutes. Remove from the oven and place the pan onto a wire rack to cool before cutting into squares.