Tuesday, January 7, 2014

Espresso Brownies

Who doesn't love brownies? No one! Mark loves brownies, with pecans of course, so he thought this was a great challenge. These came together quickly, no mixer required, which I liked. As soon, as I ate one, ok, two, I knew I should have made a double batch. Next time.


Espresso Brownies
by Sharyl
adapted from Super Fudgy Triple Chocolate Espresso Brownies on Food.com

8 Tablespoons unsalted butter, cut into quarters
5 ounces semi-sweet chocolate
3 ounces bittersweet chocolate
3 Tablespoons cocoa powder The Spice House Dutched or Natural Processed Cocoa Powder
1 1/2 Tablespoons espresso powder The Spice House Espresso Powder
1/4 teaspoon cayenne pepper The Spice House Cayenne Pepper
3 large room temperature eggs, beaten
1 1/4 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all-purpose flour
pecans

Preheat oven to 350°F.

Spray, or line with parchment paper, an 8" x 8" square pan or glass dish.

Combine the butter and the 8 ounces of chocolate. Melt in a bowl set over simmering water on stovetop. Do not burn or scorch. When melted, add the cocoa powder, espresso powder and cayenne pepper. Let cool. In another bowl, combine the beaten eggs, sugar, salt and vanilla. Add the chocolate mixture and stir. Add the flour and stir just until combined. Add pecans if desired.


Pour into prepared pan. Bake for 35-40 minutes (in my oven it took 40 minutes.) When a toothpick inserted in the center of brownies comes out slightly moist, they are ready. Do not over-bake or they won't be moist. When completely cool, cut into squares and stand back, because everyone loves brownies!

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