Espresso Brownies

Name: Espresso Brownies
Ingredients: 4 oz (115 g) unsalted butter; 1 cup (200 g) sugar; 1/4 tsp. (2.5 mL) vanilla extract; 1 shot (4 Tbs; 60 mL) fresh brewed espresso or very strong coffee; 2 large (100 g) eggs; 1/2 cup (80 g) all-purpose flour; 1/3 cup (80 g) Hershey's cocoa powder; 1/4 tsp. (1.3 g) baking soda; 1/4 tsp. (1.5 g) table salt

Serves

Butter and flour an 8x8-in pan
Preheat oven to 350°F (170°C)
4 oz (115 g) unsalted butter	melt	mix in sugar, vanilla, and espresso	mix in eggs	fold in dry ingredients	bake 350°F (170°C)30–40 min
1 cup (200 g) sugar
1/4 tsp. (2.5 mL) vanilla extract
1 shot (4 Tbs; 60 mL) fresh brewed espresso or very strong coffee
2 large (100 g) eggs
1/2 cup (80 g) all-purpose flour
1/3 cup (80 g) Hershey's cocoa powder
1/4 tsp. (1.3 g) baking soda
1/4 tsp. (1.5 g) table salt

Ingredients

4 oz (115 g) unsalted butter
1 cup (200 g) sugar
1/4 tsp. (2.5 mL) vanilla extract
1 shot (4 Tbs; 60 mL) fresh brewed espresso or very strong coffee
2 large (100 g) eggs
1/2 cup (80 g) all-purpose flour
1/3 cup (80 g) Hershey's cocoa powder
1/4 tsp. (1.3 g) baking soda
1/4 tsp. (1.5 g) table salt

Steps

1Butter and flour an 8x8-in pan
2Preheat oven to 350°F (170°C)
3melt
4mix
5mix
6fold in
7bake 350°F (170°C) 30 to 40 min