1teaspoongranulated or sanding sugar for sprinkling on top, if desired
Instructions
Preheat oven to 350°F. Coat a 8″ square pan with nonstick cooking spray, line with parchment with overhang, and spray parchment with nonstick cooking spray.
In a large mixing bowl, whisk together brown sugar, oil, Kahlúa, and egg.
In a small bowl, combine dry ingredients (flour, baking powder, cocoa, espresso powder, cinnamon, salt). Stir chocolate chips into dry ingredients.
Add dry ingredients to wet ingredients and stir until just combined. Spread into prepared pan.
Bake for 25 to 30 minutes, or until a toothpick comes out nearly clean.
Remove from oven and immediately sprinkle with 1 teaspoon granulated sugar (see note).
Let cool completely. Lift brownies out of pan using parchment paper. Cut into 16 servings.
Video
Notes
Store brownies in an airtight container on the counter for up to 4 days or in the freezer for up to 3 months.
Topping alternatives: Cool brownies completely and top with sifted powdered sugar, cream cheese frosting, whipped cream, or ice cream and hot fudge.