Espresso Brookies


by: GregL

I love cookies. I love brownies. They are my two favorite desserts. They're not difficult to make, eat, or store. They are the ultimate comfort treats in my opinion. So you can imagine my excitement when I discovered a selection of recipes on the internet labeled "brownie cookies". Thank you, culinary gods, for combining my two most favorite desserts into one sweet morsel. I shall call this morsel "brookie". Because "crownie" sounds gross.


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serves: 18

2 2/3 cups (around 16 oz) bittersweet chocolate, chopped

4 tablespoons of butter, softened

4 eggs

1 1/3 cups of granulated sugar

1 teaspoon vanilla extract

1/2 cup of all-purpose flour

1/2 teaspoon baking powder

1 tablespoon instant espresso powder

Nutrition Facts
Espresso Brookies

Servings Per Recipe: 18

Amount per Serving

Calories: 206

  • Total Fat: 13.8 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 43.2 mg
  • Sodium: 41.7 mg
  • Total Carbs: 23.7 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 15.2 g
  • Protein: 4.2 g

how is this calculated?

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1.  Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. Alternatively, melt in a heat-proof bowl in the microwave in short 15-20 second bursts until melted, stirring after each burst. While chocolate and butter are melting, combine eggs, vanilla, and sugar in a large bowl and set aside.

2.  Sift together flour, baking powder, and espresso. Whisk chocolate and butter into the egg mixture until well combined. Gradually stir in flour, baking powder, and espresso until a smooth batter forms. Chill batter in the fridge for an hour, or until firm.

3.  Drop tablespoons of batter onto prepared baking sheets, spacing at least 2 inches apart. Bake for 8–10 minutes, until crackled and firm on the outside. Don't overbake!

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