Nell's Espresso Brownies
You can use Newman's Own Organics espresso sweet dark chocolate
bars for these intense brownies; or add 1 tablespoon of very finely
ground espresso beans to plain bittersweet chocolate.
SERVINGS:
MAKES 16 BROWNIES
6 ounces espresso-flavored sweet dark chocolate, coarsely
chopped
1 1/2 sticks (4 ounces) unsalted butter
2 tablespoons unsweetened cocoa powder
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
1 cup all-purpose flour
Scant 1/4 teaspoon salt
1. Preheat the oven to 350°. Lightly butter a 9-inch square
baking pan. Melt the chocolate and butter in a heatproof bowl set
over a saucepan with 1 inch of simmering water. Remove from the
heat, stir in the cocoa powder and let cool.
2. In a large bowl, beat the eggs at medium speed for 1 minute. Add
the sugar and beat until the mixture is pale yellow, about 2
minutes. Fold in the melted chocolate and vanilla. Sift the flour
over the batter, add the salt and fold in just until combine
3. Bake the brownies for about 45 minutes, or until a toothpick
inserted in the center comes out clean. Let cool before cutting
into squares.
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