Emergency Brownies

Sometimes there are days when I need chocolate.  This is surprising because I am not a chocolate addict, I prefer marshmallow, caramel or fruit desserts.  But some days nothing can replace a good dark chocolate.



Not actual size, embiggened to show ultimate chocolaty-ness

I try to keep our house clear of temptations. So when a craving hits I usually have to let it ride. Every so often, that doesn’t work.  Today was one of those days.  I needed chocolate and I needed it right then.  I was surprised by how many different recipes had ingredients that I don’t have.  I found a simple recipe that while it is rich ( so caloric it has to be just for emergencies), it didn’t net too many pieces so I won’t be tempted for too long.  Also, these freeze like a dream, now all I need to do is forget they exist until the next chocolate-emergency.



A tower of chocolate, now that's a good sight


Emergency Brownies

adapted from Tasty Kitchen

I always add instant espresso to my chocolate recipes in order to enhance the chocolate flavor and it does not disappoint.  As far as ease goes, this recipe was a cinch.  It took one bowl and all of ingredients were added successively. 


  • ½ cup Butter
  • ½ cup Cocoa Powder
  • 1 cup Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • scant 1/2 teaspoon Salt
  • 1 teaspoon Instant Espresso
  • ½ cup Flour
  • 1 oz (or so) Chocolate Chips (optional)



1. Preheat oven to 350°F.


2. Grease an 8-inch square baking pan.


3. Melt the 1 stick of butter.


4.  Add 1/2 c cocoa to the butter and stir until combined.


5.  Stir in 1 c sugar until combined.


6.  Stir in 2 eggs until combined.

7. Stir in 2 t vanilla and 1 t instant espresso, 1/2 c flour, chocolate chips(if using) and scant 1/2 t salt.  Stir until just combined, don’t overbeat.


8.  Pour into prepared baking pan and cook until a toothpick comes out clean, 20-25 minutes.


Nutritionals (16 mini brownies) Cals: 142, Fat: 8, Carb: 19, Fiber: 1, Protein: 2