Espresso Fudge Brownies | Becky's Mindful Kitchen

Espresso Fudge Brownies | Becky's Mindful Kitchen

Espresso Fudge Brownies are one of those perfect dishes to bring to a party because not only will people gush about how rich, fudgy and delicious they are, your friends will also be floored when you tell them you used balsamic vinegar in both the brownie and the frosting.

A trip to Harvest Oil & Vinegar had me coming home inspired to try out the Espresso Balsamic Vinegar. You could use the vinegar as a fantastic marinade for steak or mixed with creamy yogurt for a coffee parfait, or you can use it to make fudge brownies and espresso chocolate chip frosting.

If you live in the area and want to check out Harvest Oil & Vinegar just tell them that you saw the recipe on Becky’s Mindful Kitchen.

Have a flavored oil or vinegar that has you stumped? Feel free to leave a message in the comment section and I will do my best to help!


Espresso Fudge Brownie (mint optional)

Author Becky's Mindful Kitchen


  • 1 1/2 cup organic unbleached flour
  • 1 cup of organic sugar
  • 1/2 cup cocoa powder
  • 1/4 cup organic strong coffee cooled
  • 2 T espresso balsamic vinegar
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg
  • 1 stick grass fed butter
  • 1 tsp peppermint extract
  • Optional- 1/2 cup mint chocolate chips


  • 2 cups powdered sugar
  • 1 stick of butter room temp
  • 2 tsp vanilla
  • 1 T espresso balsamic vinegar
  • 2 T cocoa powder
  • 1/2 cup chocolate chips


  • 1 tsp peppermint extract


  • Preheat oven to 325 degrees
  • Melt butter and mix with the following in a medium bowl: cocoa, sugar and salt
  • In a separate bowl, mix together: 1 egg beaten, 2 tsp vanilla, 1/4 cup coffee, 2T espresso vinegar
  • Add the egg mixture to the butter and mix well. Add in flour, mix until well combined but not past that as that will decrease the 'fudge' factor of the brownie.
  • Bake in a well-buttered dish for 15-20 minutes until a toothpick or knife comes out clean.


  • Mix all of the ingredients together with beaters or in a food processor, then stir in the chocolate chips.
  • Frost the brownies when cooled completely. I like to store them in the fridge tucked behind things so no one knows they are there but me.

2 thoughts on “Espresso Fudge Brownies (mint optional)”

  1. Oh my head … those look fantastic. Now I see that I need to investigate the vinegar realms too 🙂

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