Everyone on our team remembered the kitchen remodel of a home in Cleveland Heights, Ohio. After installing her counter tops, the homeowner brought us some wonderful Double Chocolate Espresso Brownies in gratitude for a job well done. Not only are we sharing some images of the kitchen remodel, but you’ll find the brownie recipe below!

Enjoy!

Kitchen:  Anthony Onchak

Special Order stone: White Vermont

Edge Detail – OGEE Edge (Peninsula)

Edge Detail – Standard Eased (Back Counters)

Sink Undermount

Cooktop – Viking Rangetop

Full height splash

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Another view of the kitchen.

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Edge Detail – Standard Eased

Standard splash and Full Back Splash

Custom sill

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Double Chocolate Espresso Brownies

  • 2 sticks sweet unsalted butter
  • 3⁄4 c. unsweetened Belgian cocoa
  • 1 T. instant Italian espresso
  • 2 c. sugar
  • 4 large eggs
  • 1 t. salt
  • 1 T. Madagascar vanilla
  • 1 c. flour
  • 1 10 oz. bag of milk or dark Belgian chocolate chips
  • 1⁄4 – 1⁄2 c. Turbinado sugar (raw sugar)
  • 8 oz. sliced or slivered almonds

Directions:

  1. Preheat oven to 350 degrees. Grease 9X13 pan. Sprinkle instant espresso on butter and melt. Cool slightly and with heavy-duty spatula or wooden spoon, stir in cocoa. Add sugar and stir until fully incorporated.
  2. Add eggs one at a time beating with spatula/spoon after each addition.
  3. Add salt, vanilla and flour. Stir until just combined. Add chips and combine.
  4. Spread batter into prepared pan.
  5. Sprinkle top of brownies with turbinado sugar then almonds.
  6. Bake 25-30minutes. Tester should have a few crumbs on it. Do not overbake!

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