Fudgy Espresso Brownies

Coffee! Chocolate! What could be better?

Packed with all our favorite things, our Fudgy Espresso Brownies, found in the Baked Goods chapter of Ski Snacks, are a huge part of our diet in the winter.

Have you ever met someone who said no to a brownie? Sugary and caffeinated, these fudgy little bars offer the ultimate boost on the skintrack or chairlift, packing a seriously solid punch for their size. Plus, they're easy to adapt for gluten-free and dairy-free diets, making them the ultimate sharing snack for all your ski partners.

While we often make brownies with a packet of instant espresso powder, we've recently started adding a fresh shot of espresso. If you're really feeling crazy, add both. We've definitely done it before...

Coffee has a way of enhancing chocolate, but we'll say that the true secret to making these brownies as addicting as they come is the extra salt. A whole teaspoon in the batter, plus more flake salt on top really makes these brownies shine.

Eat a few warm, freeze the rest, and try not to eat the whole batch before you go skiing. You can always double it to be safe.

Fudgy Espresso Brownies

Makes one 8x8" baking tray, 16 brownies

Ingredients

• 1 cup unsalted butter, or coconut oil if dairy-free

• 2 cups granulated sugar

• ¾ cup Dutch processed cocoa powder 

• 4 eggs

• 1 tsp. vanilla extract

• 1 tsp. salt (yes, you heard that right)

• 1 packet of instant coffee, or 1 shot of espresso (we love Jackson Hole Roasters' Espresso Blend)

• 1 ¼ cup all-purpose flour*

• 1 tsp. flake sea salt, plus more to top

• 1/2 cup dark chocolate chips, optional (for serious chocolate fiends)

  
  

*Gluten free substitution: ¾ cup oat flour + ½ cup almond flour in place of all-purpose

Directions:

1. Preheat your oven to 350°F and butter or oil an 8x8” baking pan.**

2. In a medium bowl, mix cocoa and sugar.

3. Melt butter in the microwave and add to cocoa sugar mixture. 

4. Stir in eggs, vanilla, and espresso. 

5. Add flour and salt and stir until just combined. Stir in chocolate chips

6. Pour mixture into baking pan and bake for 45 minutes for extra gooey results. Sprinkle with flake salt while warm. Let brownies cool, wrap them up, and enjoy on a wintery summit!

**You can also bake these in a 9x13" pan for thinner brownies, just adjust cook time to 30 minutes.