Chocolate Shop Espresso Brownies



¼ cup Chocolate Shop
½ cup coconut oil (substitute butter if desired)
½ semi-sweet chocolate chips
1 ¼ cups light or medium brown suga
2 eggs, room temperature
¾ cup cocoa powder
¼ cup all-purpose flou
½ teaspoon salt
1 teaspoon vanilla extrac
½ teaspoon espresso powde


Preheat oven to 350°F and grease 8" square baking pan (or baking mold of choice).

Melt coconut oil in a small sauce pan over low heat. Once melted, whisk in cocoa powder. Smoothing out any lumps. Let simmer for 2 minutes. Add chocolate chips to heated chocolate oil, stirring constantly until the chips completely melt.

In a mixing bowl whisk sugar and melted chocolate mixture. Slowly pour melted chocolate mixture into brown sugar with the mixer running on medium speed. Add eggs one at a time and beat until mixture is thick and a bit grainy. Add flour, espresso powder, salt, vanilla extract, and Chocolate Shop and beat until batter is smooth and shiny.

Pour batter into pan and bake for 35-45 minutes, cool, and serve.

Recipe by Catie Vigen