Hello everyone!

I’m so glad to be back! I finished the biggest part of my “doctoral research project” (This is the presentation of your research for approval by a committee; what I had to deliver). I’ll do the other part soon enough, but as a reward I did a dessert and this post

So about the dessert, strangely enough I don’t drink coffee but love, love, love, everything with coffee in it, especially when it’s chocolaty! So I really had to try these espresso brownies!

The coffee and the cocoa I used are from Dominican Republic! It does sent me back there when I eat/smell them

Have a good day

P.S. Have you heard about what’s going on in Quebec right now? The strike against the tuitions hikes turned into a social crisis? Yep that’s us! I know there are some demonstrations around the world in support of the students so you might have heard about it. Some things that happened are really upsetting. If you want a Quebecer’s view on the crisis, you can ask me

One-bite Triple Espresso Brownies

Chocolate Espresso Brownies 
Adapted from Pink Parsley
Yield about 44 mini brownies

• 7 oz bittersweet chocolate, chopped (I used 77% cocoa chocolate)
• 8 Tbs unsalted butter, cut into quarters
• 3 Tbs cocoa powder
• 3 Tbs prepared espresso
• 3 large eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 cup all-purpose flour
• Walnuts (optional)

Preheat oven to 350 degrees. Spray a mini-muffin pan with cooking spray.

On a double boiler, melt the chopped chocolates and the butter. Whisk in the cocoa.  Set aside to cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla, espresso, and salt until well-combined.  4walnuts. Pour the batter into the prepared pan.

Bake 10 minutes, or until a toothpick comes out with just a few crumbs attached.  Cool on a wire rack to room temperature.

Espresso Frosting
Adapted from Better Homes and Garden

• 3 cups sifted powdered sugar
• 1/4 cup butter, softened
• 4 tablespoons prepared espresso (or 2 tablespoons boiling water with 2 tablespoons instant espresso powder)
• 1/2 teaspoon vanilla

Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, espresso and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Pipe a little frosting on each brownie.

Chocolate Glaze
Adapted from Pink Parsley

• 1/2 cup semisweet chocolate chips
• 2 Tbs butter or vegetable oil
• 1 tsp prepared espresso

Melt the chocolate chips and butter on a double boiler.  Stir in the prepared espresso. Drizzle over brownies. Enjoy!