While migraine life has kept me from having chocolate and caffeine for the last three years, my favorite dessert in the history of the world is tiramisu. I’ve had it once since being advised that such things could send me into major migraine land, and fortunately, I remained headache, vertigo, and aura-free afterward. Still, one doesn’t want to take too many chances, so I tend to refrain from such potential triggers.
I admit that I did take a teeny, tiny taste of these brownies, which remind me very much of tiramisu. Espresso powder is an essential part of these treats, and you can find it in the baking aisle at your grocery store, likely near the chocolate chips.
For the brownies
- 12 tablespoons butter
- 1 1/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons espresso powder
- 1 cup milk
- 1 cup semisweet chocolate chips
For the icing
- 1 tablespoon espresso powder
- 1 tablespoon hot water
- 1 3/4 cups powdered sugar
- 1-2 tablespoons milk
Preheat oven to 350 degrees. Lightly grease a 15 x 10 x 1 baking pan.
In a medium bowl, combine flour, baking powder, baking soda, and espresso powder; set aside.
In a medium saucepan, combine butter, sugar, and cocoa powder over medium heat. Cook, stirring constantly with a wooden spoon, until the butter melts. Remove from heat and add eggs and vanilla extract. Add flour mixture and milk alternatively, beginning and ending with the flour and stirring until smooth after each addition. Stir in chocolate chips.
Spread batter in prepared pan and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and cool brownies completely in pan before icing.
To make icing, in a small bowl, stir together espresso powder and hot water. Add powdered sugar, then 1 tablespoon milk, stirring until completely smooth. You want an easily spreadable consistency that isn’t too thin; you can add more milk if necessary, but do so very sparingly.
Pour icing over brownies and spread with an offset spatula, then allow to set completely.
Cut into squares and store in an airtight container at room temperature. Makes 24 generously-sized brownies.