Triple Chocolate Espresso Brownies
January 4th, 2007 by WaS
I made these for New Years Eve and can’t describe how good these were! Click link below for the recipe:
Ingredients
5 oz semisweet chocolate
2 oz unsweetened chocolate
3 tb cocoa powder
1 1/2 tb instant espresso or coffee
-powder
8 tb unsalted butter; cut into
-quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt
1 c all-purpose flour
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.
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.
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, then remove brownies from pan using foil handles. Cut into
1-inch square and serve. (Do not cut brownies until ready to serve;
brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies