Fresh dill and lemon cream sauce are served with baked tilapia that has been seasoned with Cajun and citrus.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 1 8×8-inch pan |
Ingredients
- ¾ cup white whole wheat flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup butter
- 1 tablespoon instant espresso powder
- 5 ounces semisweet chocolate chips
- ½ cup white sugar
- ¼ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Sift flour, cocoa, and salt together in a bowl. Set aside.
- Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 92 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
great recipe
This was a nice brownie with that great espresso flavor!
I don’t know if it was the dominant espresso powder flavor or that combined with the whole wheat flour, but the flavor was way off the mark for us.