Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
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In a small cup mix together the warm water with the instant espresso powder, set aside.
In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.
Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
Pour batter into your prepared pan.bake for about 40 to 45 minutes or when a toothpick inserted in the middle comes out with moist crumbs.
Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.
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