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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A chewy brownie with an intense coffee flavor. Ingredients:
1 stick (1/2 cup) unsalted butter, cut into pieces |
3 ounces unsweetened chocolate, chopped |
2 large eggs |
1 1/4 cups sugar |
1 teaspoon vanilla |
3 tablespoons instant espresso powder |
2 tablespoons kahlúa or other coffee-flavored liqueur |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
25 espresso coffee beans |
Directions:
1. Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
2. In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
3. In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
4. Spread batter evenly in pan and arrange coffee beans in 5 rows of
5. 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
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