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Espresso Fudge Brownies | Becky's Mindful Kitchen
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Espresso Fudge Brownie (mint optional)

Author Becky's Mindful Kitchen

Ingredients

  • 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
  • MINT VERSION
  • 1 tsp peppermint extract
  • Optional- 1/2 cup mint chocolate chips

Frosting

  • 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

MINT VERSION ADD

  • 1 tsp peppermint extract

Instructions

  • 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.

Frosting

  • 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.