Double Chocolate Espresso Brownies

Categories: Cookie Bars- brownies

Ingredients

• 2 oz. bittersweet chocolate (60-70 cacao),
• roughly chopped
• 4 Tbsp. coconut oil
• 3/4 cup Plus 2 Tbsp. sugar
• 2 Tbsp. espresso cane sugar (see notes)
• 1/4 cup half-and-half OR whole milk
• 2 eggs, well beaten
• t tsp. vanilla paste or extract
• 1 cup all-purpose flour
• 1/4 cup Hersey's Special Dark Unsweetened
• cocoa (see notes)
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt

Directions

1. Heat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper.
2. In a large microwave safe bowl, combine the chocolate and coconut oil. heat in the microwave in 30-second increments, stirring well between each increment, until melted and smooth, about 1 1/2 minutes total time.
3. Add the sugars to the chocolate mixture and stir until smooth. Add the half-and-half, eggs and vanilla and stir until combined.
4. In a separate bowl, stir together the flour, cocoa powder, baking soda and salt.
5. Stir dry ingredients into wet until just combined. Batter will be thick. Spread batter in prepared pan. Bake 20 to 25 minutes.
6. Cool completely in pan before cutting into squares.

7. Notes: Espresso sugar is available at specialty stores. If you can’t find it, use regular sugar plus 1 tsp. espresso powder.

8. Hersey’s Special Dark is a blend of natural cocoa and Dutch-process. if un available, use whatever kind you prefer.

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