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Espresso Brownie Cookies

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Happy 1st weekend of 2019.  I cannot believe it is already almost a week into this new year.  To celebrate making it through the week I made these Espresso Brownie Cookies.  Now I know they are not KETO, but they are pretty amazing and a perfect treat before I jump back on the KETO train next week.

Brownies or Cookies?

Do you ever have a hard time deciding between a brownie or a cookie?  Yes?  No?  Well I do…except not anymore.  This cookie/brownie is everything you love about both in one quick recipe.  

They are fudgy, rich and super chocolaty with a hint of espresso in each bite.  

The perfect bite

These are just the cutest little cookies.  I used a small cookie scoop because I wanted each one to be 3-4 bites.  

They are so rich that in my opinion if you made them any bigger I would not be able to each the whole thing.  To give these cookies a little something I added in the espresso powder.  It not only brings out the dark chocolate goodness but it also adds a little bitterness which makes this cookie something to remember.

Preheat your oven NOW

24 cookies

Espresso Brownie Cookie

Rich & fudge cookies that are not too sweet with just a hint of espresso in each bite.

10 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

1 cup chopped dark chocolate (I used 70% cocoa)
1/2 cup butter, cut into cubes
2/3 cup cugar
1/2 cup brown sugar
2 eggs
1 cup flour
3 tablespoons cocoa powder
2 teaspoons espresso powder
1 teaspoon baking powder
1/2 teaspoon salt
Optional Toppings
Flakey salt
Course sugar

Directions

Preheat oven to 350
Line cookie sheets with parchment paper
Ina medium saucepan melt chocolate and butter over medium heat, stirring constantly until smooth
Remove from heat to let cool
In the cowl of a stand mixer, or a large bowl, beat together sugars and eggs until light and frothy, about 5 minutes
In a medium bowl whisk together flour, cocoa powder, espresso powder, baking powder and salt
Pour chocolate mixture into sugar mixture, beating until just combined, scraping down the sides as needed
Slowly add in flour mixture, mixing until just combined
Using a small cookie scoop place mounds of batter 2 inches apart on prepared baking sheet - dough will be the consistency of brownies
Gently press down mounds a little to flatten them out a bit
Bake for 10-11 minutes
Remove and sprinkle with salt and course sugar, if using
Let cool on pan for 5 minutes and then move to a cooling rack to cool completely
Serve and ENJOY!

Notes

You can leave out the espresso if you would like

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