What is more comforting than Clinton’s homemade Walnut Brownies?
non-stick cooking spray (for greasing)
1 1/4 cups sugar
1 tablespoon espresso powder
1/2 cup all-purpose flour
3/4 cup cocoa powder
10 tablespoons unsalted butter
3/4 cup bittersweet chocolate chips (divided, chopped)
1 teaspoon vanilla extract
1 tablespoon coffee
1/2 cup walnuts (toasted, chopped)
Preheat oven to 350ºF. Grease a mini cupcake tin with non-stick cooking spray.
In a large bowl add the sugar, espresso powder, flour and cocoa powder and whisk to combine.
In a medium heatproof bowl set over a pot of simmering water, add the butter, 1/4 cup chocolate chips, and vanilla and stir until melted and combined. Remove from heat and add to the sugar mixture, stir to combine. Add the coffee and eggs and whisk to combine. Fold in the remaining chocolate chips and walnuts.
Divide evenly among the cupcake tin slots and place in the oven to bake for 12-15 minutes.
Tip: Add your favorite nuts or chocolate chips to these brownies!