Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests.
By continuing to browse the site, you are agreeing to our use of cookies.
To manage your cookies on this site, click here.
OK
Leftover espresso grounds aren't just good for your plants—they can also be used for baking! This recipe incorporates used espresso grounds in rich, chocolaty brownies that almost taste like fudge.