Double Chocolate Fudge Molasses Brownies with Espresso Drizzle

I’ve got to brag a bit, I do believe these are the best brownies I’ve EVER made. It’s like a dark chocolate fudge crossed with a decadent chewy brownie resulting in the yummiest of all fudgy brownies! This is not your traditional box brownie…no this is an entirely different level. And to push it over the edge, drizzle a bit of chocolatey espresso nutella sauce on top!

Brownies
3/4 cup butter (melted)
3/4 cup sugar
1/2 cup blackstrap molasses
6oz bittersweet chocolate (melted)
2 eggs
1 tsp vanilla
1 1/4 cups flour
6 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
6oz bittersweet chocolate (chopped or chips)

Directions:
-Preheat oven to 350F
-In a glass bowl, melt butter in the microwave. Add sugar and molasses and microwave again for 30 seconds. Stir.
-Remove from microwave and stir in 6oz of bittersweet chocolate and vanilla. Chocolate should melt while stirring. Add more time in microwave if needed.
-Allow mixture to slightly cool before whisking in eggs (as not to scramble them).
-In a large bowl, mix dry ingredients –> flour, cocoa powder, baking powder, cinnamon and salt
-Slowly pour wet ingredients into the dry ingredients. Mix slowly until combined.
-Pour batter into a 9X9 buttered baking pan (or pan of similar size). Bake at 350F for 45 minutes or until a toothpick comes out clean.

Chocolatey Espresso Nutella Sauce
1 shot hot espresso
1/4 cup chocolate chips
2 spoonfuls nutella
*Stir until chips have melted and drizzle on top

Lavender Latte {Dairy Free}

A hug in a cuppa coffee. My friend Jenn took me to a cooking class at Sur La Table last week (thanks Jenn) and we both bought bottles of lavender! Oh it smells so good in this house!

Double shot Lavazza super creme espresso
1/2 cup steamed hemp mylk {or nut mylk}
1 tsp blue agave
2 drops lavender extract
Sprinkle with dried lavender

Cold and Creamy Mint Espresso

My morning ritual this past month! It’s been a hot and humid summer, so I’ve resorted to cold coffee in the AM. This is my favorite! Dan gets grumpy if I don’t make him one too… so double this recipe if you have a fellow coffee lover in your house. It’s so good! Cold & creamy mint espresso!

2 shots lavazza super crema espresso
1 1/2 cups vanilla hemp mylk
8 big mint leaves (pressed to release oil)
1 tbsp 100% pure maple syrup
A tall glass filled with ice
Stir and enjoy!

Cold Espresso & Tonic with Rosemary

Love this drink. A double shot of Lavazza Crema e Gusto espresso with tonic and rosemary! So fresh and so clean! The perfect drink for a hot summer day. It’s so easy to make and has a lovely presentation!
-Make a double shot of espresso and place in the fridge until cold.
-Pour cold tonic water into a talk glass with ice
-Gently/slowly pour the cold espresso on top
-Garnish with a sprig of rosemary
*Don’t forget to stir before drinking!

Peanut Butter Mousse With Chocolate Covered Coffee Beans

This treat is definitely not kind to your hips, but it’s OK to splurge once in awhile right? Sometimes I get cravings for some sweet, creamy peanut butter…this is heaven. And the bitter coffee beans add the perfect complimenting crunch.

Ingredients:

Peanut Butter Mousse

1 cup heavy cream

1/4 cup coconut cream

2 T creamy peanut butter

1/8 tsp ground cinnamon

1 tsp vanilla extract

1 tbsp granulated sugar

Chocolate Covered Coffee Beans

1 cup chocolate chips

1 tbsp canola oil

1/2 cup whole vanilla coffee beans

Directions:

Mousse

Whip all ingredients together in a medium size bowl with electric beaters until smooth and semi-fluffy. Pour mixture into individual cups and place in the freezer for 30 minutes.

Chocolate Covered Coffee Beans

Melt 1 cup of chocolate chips with 1 tbsp. canola oil in microwaveable bowl for 30 seconds. Stir. Add more time if needed. Chocolate should have a drizzling consistency.

Pour whole coffee beans into the melted chocolate. Stir with a fork to make sure the beans are evenly coated with chocolate. Scoop out the beans with a fork, tapping any excess chocolate off the beans. Place the beans on a lined {silpat mat or wax paper} cookie sheet.

Place chocolate covered beans in the freezer until hard.