Dark Chocolate Espresso Mini Brownie Skillet
Dark chocolate and espresso join forces with olive oil to make perfectly chewy brownies with loads of complex flavors.
Servings 4 Servings
Calories 265kcal
Ingredients
- 1 large Egg
- 2 Tablespoons (32g) Olive Oil
- 1 shot Espresso room temp or chilled (or 1 tablespoon water)
- ½ teaspoon Vanilla Extract
- ¼ cup + 2 Tablespoons (72g) Granulated Sugar
- ¼ cup (30g) All Purpose Flour
- 2 Tablespoons (18g) Powdered Sugar
- 2 Tablespoons (12g) Cocoa Powder
- 1 Tablespoon (5g) Finely Ground Coffee Beans medium to dark roast
- ¼ teaspoon Sea Salt
- 2 Tablespoons (28g) Chopped Dark Chocolate or chocolate chips
Instructions
- Preheat your oven to 325ºF. Prepare a 5-inch cast iron skillet by fully greasing the bottom and sides of the pan.
- In a small bowl, whisk together the eggs, oil, brewed espresso, and vanilla.
- In a medium bowl, mix together the sugar, flour, powdered sugar, cocoa powder, ground coffee, salt, and chopped chocolate.
- Add the dry ingredients to the wet ingredients and gently fold together until fully incorporated.
- Pour the batter into the prepared skillet. Bake for 20 minutes or until a toothpick inserted comes out mostly clean. Serve with vanilla ice cream and a drizzle of melted cookie butter, if desired.
Notes
The oil used will have a strong impact on the flavor, so be sure to use a quality extra virgin olive oil (like California Olive Ranch).
Make sure the espresso has completely cooled before adding to the wet ingredients to avoid scrambling the egg.
You want to make sure that the coffee is ground very fine (like for espresso) to avoid any unwanted gritty texture. You can use instant espresso or extra cocoa powder as substitutes for ground coffee.
This skillet brownie was adapted from our espresso brownies recipe.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g