Espresso Creations that you Cannot Afford to Miss
Coffee and espresso are not just for conventional drinks that may well burn your tongue; you can add a whole lot of ingredients to make brownies and other delicious treats if you know how. Espresso recipes go far beyond just making mochas, cappuccinos, frappes, lattes, espresso coffees, and other hot or cold drinks. Coffee is incredibly versatile and can be used in different espresso recipes to add that energy boost to start the day off.
Here are two mouthwatering espresso recipes for some treats to accompany that morning coffee. You shouldn’t miss out on trying either one.
1. Espresso Chocolate Hazelnut Cookies
This delicious treat uses an espresso recipe in its powder that adds that perfect mix of sweet and bitter to tantalize the taste buds. What you’ll need is a mocha cappuccino hazelnut spread, one egg, a fourth of a teaspoon of espresso coffee powder, a cup of chopped chocolate, half a cup and a separate tablespoon of flour. Another very famous hazelnut spread can be used for this espresso recipe, Nutella.
You start by preheating your oven to 350°F. Then take two baking sheets and line them with some parchment paper. A Silpat mat would work fine as well.
Mix the spread you use, Nutella or the mocha cappuccino hazelnut spread with the half cup flour, egg, and espresso powder. This should form a doughy batter. Stir in the chopped chocolate for extra creaminess in the batter.
Measure out around 2 tablespoons of the chocolate dough and roll it into a ball. Then place it on the cookie paper. The rest of the dough should follow the same ball-making routine. Place these dough balls two inches apart on the cookie paper and bake them in the oven for 10 minutes. Take the cookies out and let them dry on the cookie paper.
Your espresso hazelnut chocolate cookies are ready to be served and devoured.
2. Starbucks “Taste-alike” Espresso Fudge Brownies
These chewy and soft brownies will look and taste like the espresso brownies available at Starbucks. The ground espresso beans will energize you with that familiar caffeine boost.
You’ll need 6 ounces chopped bittersweet chocolate, 1 ¼ cups sugar (granulated), 3 tbsp. cocoa powder, 2/3rd cup all-purpose flour, 10 tbsp. salted butter, and 3 large eggs. If you use unsalted butter, make sure to add a quarter teaspoon of salt. If you use espresso beans, use the espresso setting on a coffee grinder to grind the beans into a fine powder.
Preheat the oven after you put a rack in the center to 350°F. Spray a 8×8 square baking dish with cooking spray and put it aside for later. Place a medium saucepan half filled with water on medium heat. Put a bowl over the saucepan, making sure that it doesn’t touch the water’s surface. Add butter and chocolate and remove the bowl from the heat when the two are melted completely.
Add sugar and espresso grounds and stir till the sugar completely dissolves. Add the eggs, one by one, not putting in the next until the previous is fully incorporated. Add the cocoa powder and mix carefully. Don’t overmix, whatever you do!
Pour the batter into the baking dish and smooth out the top edges. Bake for half an hour to 38 minutes. 35 minutes makes it extra fudgy and a bit underdone (delicious). Let these babies cool for a further half hour before you remove them from the dish. Consume while they’re still warm.
Do you have any espresso recipes of your own? Let us know.