Spicy Cucumber Salad with Espresso Brownies
This recipe brings the best of both worlds: a zesty cucumber salad and indulgent espresso brownies for a perfect balance.
Ingredients
For the Spicy Cucumber Salad:
- 2 medium cucumbers thinly sliced
- 1/4 cup red onion finely chopped
- 1 tbsp fresh cilantro chopped
- 1 tbsp chili flakes
- 1 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
For the Espresso Brownies:
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup brewed espresso cooled
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips optional
Instructions
For the Spicy Cucumber Salad:
- Slice the cucumbers and red onion thinly.
- Toss cucumbers, onion, and cilantro in a bowl.
- Add chili flakes, olive oil, lime juice, salt, and pepper.
- Toss well and chill in the fridge until serving.
For the Espresso Brownies:
- Preheat the oven to 350°F (175°C).
- Grease and flour your baking pan.
- In a bowl, whisk together sugar, melted butter, eggs, and vanilla.
- Stir in cooled espresso until smooth.
- Mix in flour, cocoa powder, baking powder, and salt.
- Pour the batter into the pan and top with chocolate chips, if using.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
Nutritional Values (Per Serving)
Calories: 300Total Fat: 15g
Saturated Fat: 7g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Iron: 8%
- Calcium: 3%
- Vitamin C: 6%
- Magnesium: 5%
Additional Notes/Tips
- If you like it spicier, add more chili flakes.
- Espresso brownies can be made ahead and stored in an airtight container.
- For an extra kick, sprinkle a little sea salt on top of the brownies before baking.