Espresso Brownies Recipe

How to make it

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• Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan.
• Grease foil.
• Set pan aside.
• Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly.
• Cool mixture to room temperature.
• Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined.
• Beat in cooled chocolate mixture.
• Add flour mixture, stirring just until combined.
• Spread batter evenly in prepared pan.
• Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry.
• Cool in pan on a wire rack.
• Pour Chocolate Glaze evenly over brownies.
• Cover and chill about 2 hours until glaze is set.
• Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan.
• Cut into bars. If desired, garnish with chocolate-covered coffee beans.
• Makes 48 brownies.
• Travel Tips:
• Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
• Chocolate Glaze:
• In a medium saucepan combine 6 ounces coarsely chopped semisweet chocolate, 1/4 cup butter, and 2 tablespoons milk.
• Cook and stir over low heat until melted and smooth.
• For 24 Brownies:
• Prepare using method above, except spread batter in a greased and foil-lined 8 x 8 x 2 inch baking pan.
• From: Better Homes and Gardens