LILY'S Espresso Chocolate Chip Brownies

Name: LILY'S Espresso Chocolate Chip Brownies | LILY'S
Prep time: 22 min
Yield: 15 Brownies
Ingredients: 1 1/4 cups LILY'S Chocolate Espresso Flavor Baking Chips, divided; 1 cup Greek Yogurt (Plain); 1/2 cup Erythritol/Stevia Blend Brown Sugar Alternative Packed; 1/2 tsp Vanilla Extract; 3/4 cup All-Purpose Flour; 1/2 cup HERSHEY'S Cocoa, Natural; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Milk; 1 tbsp Instant Espresso Powder; 1 cup Cream (Heavy); 3 tbsps Erythritol/Stevia Blend Granulated Sugar Substitute

Details

Timing
Timing
Total:
Bake:: 33 Min.
Prep:: 22 Min.
Yields:: 15 Brownies

Espresso isn't just meant for your morning lattes. Treat yourself to these LILY'S Espresso Chocolate Chip Brownies featuring LILY'S Chocolate Espresso Flavor Baking Chips! These decadent delights are a perfect pick-me-up for a cozy evening in or a yummy addition to any dessert spread. Whether you're celebrating a special occasion or simply craving a luxurious treat, these fudgy brownies infused with the bold flavors of chocolate and espresso are sure to delight your tastebuds.

Ingredients & Directions

Prep Time: 22 minutes
Bake Time: 33 minutes
Cool Time: 1 hour 30 minutes

Ingredients

1 1/4 cups

LILY'S Chocolate Espresso Flavor Baking Chips, divided
1 cup

Greek Yogurt (Plain)
1/2 cup

Erythritol/Stevia Blend Brown Sugar Alternative Packed
1/2 tsp

Vanilla Extract
3/4 cup

All-Purpose Flour
1/2 cup

HERSHEY'S Cocoa, Natural
1/2 tsp

Baking Soda
1/4 tsp

Salt
1/2 cup

Milk
1 tbsp

Instant Espresso Powder
1 cup

Cream (Heavy)
3 tbsps

Erythritol/Stevia Blend Granulated Sugar Substitute

Directions

Equipment Needed 

Measuring Cups

Measuring Spoons

Microwave

Microwave-Safe Bowl

Mixer

Mixing Bowl

Oven

Rubber Scraper

Heat oven to 350F.

Place 1/2 cup baking chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until completely melted and smooth when stirred. Cool to almost room temperature.

Line 11 x 7-inch baking pan with parchment paper or grease, set aside.

Gradually stir yogurt into melted chips then blend in brown sugar alternative and vanilla.

Stir together flour, cocoa, baking soda and salt; add alternately with milk to yogurt mixture, beating well after each addition.

Stir in remaining baking chips. Spread batter into prepared pan.

Bake to 30 to 35 minute or until edges are set. Cool completely in pan on wire rack.

Stir together espresso powder and 1/4 cup heavy cream in a small mixer bowl until espresso is dissolved; add remaining 3/4 cup heavy cream.

Beat on low speed of electric mixer until mixutre starts to thicken; gradually beat in sugar substitute until stiff peaks form.

Spread over cool brownie. Drizzle with additional melted chips, if desired. Refrigerate leftover brownies. Makes 15 brownies.