Chocolate Espresso Brownies
From artscphoto 16 years ago
- 40 minutes to make
- Serves 8
If you like Chocolate and Espresso this is for you,GOOD STUFF!!!
Ingredients
- 5 ounces semisweet chocolate shopping list
- 2 ounces unsweetened chocolate shopping list
- 3 tablespoons cocoa powder shopping list
- 2 tablespoons instant espresso or coffee powder shopping list
- 8 tablespoons unsalted butter -- (1 stick) cut into quarters shopping list
- 3 large eggs -- room temperature shopping list
- 2 teaspoons vanilla extract shopping list
- 1 1/4 cups sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 cup all-purpose flour shopping list
- frosting shopping list
- 1/4 cup unsalted butter shopping list
- 3/4 cup semisweet chocolate chips shopping list
- 1/3 cup milk shopping list
- 1/2 teaspoon vanilla shopping list
- 1/2 cup confectioners' sugar shopping list
- 1 teaspoon instant espresso or coffee powder shopping list
How to make it
- 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- 2. In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
- 3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, frost the browines, then remove brownies from pan using foil handles. Cut into 1-inch square and serve.
- For frosting:
- Melt butter and chocolate chips in a small saucepan over low heat (or microwave in a bowl on high for 1 to 1 1/2 minutes, stirring every 30 seconds.) Stir in milk, vanilla, espresso powder and confectioners' sugar until smooth. Refrigerate until cold, about 45 minutes. When cold, beat with a whisk until pale and stiff. Spread frosting on cooled bars. Let set about 1 hour before cutting bars.
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