Super Moist Espresso Brownies
I started this blog because I am enamored with Italian culture and cuisine. If I had to spend the rest of my life in Italy, I definitely would not complain. However, were I forever locked away in a small restaurant in the Italian countryside, there are a few foods I would miss: peanut butter, more peanut butter, good Southern barbecue, and brownies. I love brownies.
Italy is a surprising haven for chocolate lovers. If you’ve never tried gianduia gelato, I suggest you book a trip to Torino this instant. But despite the country’s adoration for cocoa-filled desserts, brownies are decidedly American. Not wanting to give up one of my homeland’s prized pastries, but also still pursuing my goal of living “an Italian-inspired life,” I put an Italian twist on one of my childhood favorites.
The base recipe for my go-to dessert was given to me by a former neighbor. When I was six, she would “borrow” me from my mom (this woman had three boys and was always itching for some girl time) and we would bake batches of delicious chocolate brownies. For the past twenty years, I’ve brought these simple crowd-pleasers to gatherings from Leesburg to Lugano. Tonight, they’re helping me ward off the Sunday Scaries while I watch the premiere of Searching for Italy: Season 2.
Try out the recipe and let me know how it goes! If you’re easily affected by caffeine, perhaps it’s best to eat them earlier in the day. Don’t say I didn’t warn you…
Espresso Brownies
For the brownies:
1.5 cups flour
2 cups sugar
7.5 tbsp cocoa powder
2.5 tbsp espresso powder
1 tsp salt
1 cup vegetable oil (feel free to use applesauce as a healthy alternative!)
4 eggs
2 tsp vanilla extract
For the frosting (optional):
2 2/3 cups powdered sugar
1 (2 sticks) cup softened butter
4 tbsp cocoa powder
1 tbsp espresso powder
3-4 tbsp milk or milk substitute
