It’s not officially Fall but we can’t ignore all the signs with pumpkin recipes and fall decor popping up everywhere. A few months ago I was on set for a video shoot and Kari, one of the camera utilities that works with us, brought in a tub of these Salted Espresso Brownie Cookies.
Now I am not one to be tempted by too many sweets but, you guys. I could not stop eating these cookies. None of us could. We finally had to physically remove the cookies from our presence because they were that irresistible.
The little hint of salt on top paired with the rich espresso and chocolate flavors. They are seriously melt-in-your mouth good and I had her send me the recipe immediately.
So then the summer passed quickly and I thought it was a perfect time to share these babies with you all before we get too overloaded with pumpkin everything.
Besides, every now and then a little chocolate for breakfast is just a good idea. I did a little research online, btw, to make sure I found and credited the recipe author and that is My Daily Morsel. She has some tasty ideas!!
These are just a little piece of heaven in each bite.
- Espresso Brownie Cookies
- 10 ounces bittersweet chocolate, roughly chopped
- 6 tablespoons unsalted butter
- 2 tablespoons instant espresso powder
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, at room temperature
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- Sea salt, for sprinkling
- Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler (or heat proof bowl) placed over simmering water, stirring until smooth and melted.
- Remove from the heat and let cool slightly.
- Whisk together the flour, baking powder, and salt in a small bowl to combine.
- Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine.
- Add the melted chocolate mixture and whisk until fully incorporated.
- Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Preheat the oven to 325°F and line a few baking sheets with parchment paper.
- Drop the dough onto the baking sheets, spacing the cookies 1-2 inches apart.
- Bake for about 13 minutes, until the tops are dry and cracked.
- Remove from the oven and top each cookie with a pinch of sea salt.
- Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.
I did a lot of research and the professional baristas will tell you it takes a lot of practice and I didn’t have that much time but it was still fun to try by adding a few dollops of foam and creating hearts. Not fantastic but not too bad for a first try.
I am sure the baristas of the world are not too worried about me taking their jobs right now but I had fun anyway.
To make the foam I just added my Caramel Macchiato Creamer to a sealable mason jar and shook it up for about 60 seconds and then I removed the lid and microwaved it for one minute.
After pouring the cream into my double espresso (long day, big mug) I added five circular (sort of) dollops of the foam on top. I used a toothpick to swirl through the circles to create hearts (albeit slightly abstract).
Can’t think of a better way to enjoy a little afternoon break than with a couple off these cookies and a delicious coffee treat. Be sure to sign up for the International Delight Newsletter for coupons (so you can try Coffee Foam Art too!) and other member exclusives. Enjoy!
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.
This conversation is sponsored by International Delight. The opinions and text are all mine.