Recipe

Chocolate Espresso Brownies Recipe

	Artscphoto / All my dishes 2 years, 3 months ago If you like Chocolate and Espresso this is for you,GOOD STUFF!!! Prep:20m Cook:40m Servings:8	Artscphoto
	chocolate espresso brownie coffee good

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Ingredients

5 ounces semisweet chocolate

2 ounces unsweetened chocolate

3 tablespoons cocoa powder

2 tablespoons instant espresso or coffee powder

8 tablespoons unsalted butter -- (1 stick) cut into quarters

3 large eggs -- room temperature

2 teaspoons vanilla extract

1 1/4 cups sugar

1/2 teaspoon salt

1 cup all-purpose flour

Frosting

1/4 cup unsalted butter

3/4 cup semisweet chocolate chips

1/3 cup milk

1/2 teaspoon vanilla

1/2 cup confectioners' sugar

1 teaspoon instant espresso or coffee powder

Directions

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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