https://tastykitchen.com/recipes/desserts/salted-chocolate-espresso-brookies/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/desserts/salted-chocolate-espresso-brookies/comment-page-1/#comment-119585 Thu, 16 Jul 2020 05:33:14 +0000 https://tastykitchen.com/recipes/?p=319914#comment-119585 I made these yesterday & although they taste fantastic I am wondering whether the amount of flour (only 1/3 cup) is incorrect. It seems like too little flour. The reason I ask is that the dough, even after refrigeration, was more like fudge or very soft Crisco & very difficult to work with. Even more puzzling is the fact that the cookies spread so much that they were almost wafer thin & ran together. After cooling almost completely they were still too moist to run a knife through the without them pulling apart. I ended up baking most of them at least 2 extra minutes in hope of firming them up then had to refrigerate them until they were completely cold to be able to slice through them & get them off the cookie sheet.

]]> https://tastykitchen.com/recipes/desserts/salted-chocolate-espresso-brookies/?review_page=1#review-114254 Sun, 28 Jun 2015 21:40:30 +0000 https://tastykitchen.com/recipes/?p=319914#comment-114254 These are very strong coffee cookies, I loved them. I used coarse sugar instead of salt.

]]> https://tastykitchen.com/recipes/desserts/salted-chocolate-espresso-brookies/comment-page-1/#comment-111387 Fri, 22 Aug 2014 13:47:14 +0000 https://tastykitchen.com/recipes/?p=319914#comment-111387 yes please!

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