If you're anything like I am, when it comes to chocolate, the darker, the deeper, the more intense, the better. One of my favorite treats is buying the 86% chocolate bars, and savoring each square (it's so intense with 86% cocoa powder, it only takes one small square to satisfy the craving) or melting it in my coffee, or even hot cocoa for an extra intense chocolate experience.
These brownies are rich, intense, chocolaty and oh! so yummy! Using espresso just adds to the richness and intensity of these delectable brownies, just as the dates give them it's moist texture. A chocolate fanatics dream!
Deep, Dark Chocolate Espresso Brownies
16 chocolate graham crackers (crushed)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 large eggs
1/3 cup sugar
1/3 cup light brown sugar
2 tablespoons espresso coffee powder
2 teaspoons vanilla extract
2/3 cups dates, pitted, chopped
1/4 cup dark chocolate pieces (you can use Hershey's Special Dark or even the dark chocolate chips. You can also use semi-sweet chocolate chips.)
chocolate frosting, optional (you can also sprinkle with confectioners sugar instead of frosting)
1. Preheat the oven to 300 degrees F. Lightly oil an 8-inch by 11-inch prepared baking dish.
2. Place the graham crackers in an zip-lock bag and lightly crush with a rolling pin or the bottom of a saucepan until you have crumbs. Pour into a bowl then add the cocoa and salt. Mix well with a wooden spoon and set aside.
3. In a large mixing bowl, combine the eggs and sugars. Beat with an electric mixer at high speed until thickened, about 2 minutes. Stir in the espresso coffee and vanilla.
4. Fold in dates, chocolate chips and the graham cracker crumb mixture. Pour batter into the prepared baking dish and spread evenly.
5. Bake brownies for 25 to 30 minutes, or until a knife or toothpick inserted in the center of the brownies comes out clean. Let cool completely in the pan. Frost if desired.
Photo by Thomas Huffman-iStock