Espresso Brownies (Heaven?)

Don’t be depresso, have some espresso! 

Thanks again to Samin Nosrat for mentioning espresso brownies in the first chapter of your book. You made me want these so badly I dropped everything and ran out to buy more espresso.

These are the best. No questions asked.


  • Betty Crocker Fudgy Brownie Mix, boxed (yep it’s dairy free, as are many other brands as well)
  • 1/2 cup canola oil
  • 2 eggs
  • 1/4 cup water
  • 2-3 heaping tsp espresso powder (taste test the batter as you add, then decide)
  • 1 cup semi-sweet chocolate chips (Ghiradelli is my go-to, just be aware of the ingredients)
  • Hershey’s chocolate syrup (Surprise! This is dairy free too. Gotta love straight sugar.)
  • Sea Salt, optional


  1. Preheat oven to 350F/follow directions on the brownie mix box. 
  2. Mix the brownie box mix with all of the ingredients well. Squeeze a large amount of chocolate syrup in to add flavor. Use your own judgement to measure.
  3. Add in a bit more than half of the chocolate chips to the batter.
  4. Pour the batter into a square 8×8 pan and sprinkle the top with chocolate chips and sea salt, if you would like.
  5. Cook for 25 minutes or so and that’s it!

What better way to get an energy boost?!

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