COMMENT:
This is a simple and easy recipe, but get ready as the name says,
they're durn good and you're going to love these brownies!
INGREDIENTS:
- 12 ounces semisweet chocolate, broken up
- 1 1/2 cups sugar
- 12 tbsp unsalted butter, cut up into tablespoons
- 1 cup all-purpose flour
- 1/4 cup cocoa, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 2 tbsp instant espresso powder
- 1 tbsp vanilla
METHOD:
Preheat oven to 350 degrees F. Spray bottom and sides of 9 x 13"
baking pan with non-stick cooking spray. Cut and place parchment
paper into the bottom of the pan and spray again. In a double-boiler,
stir chocolate, sugar and butter over simmering water. Remove from
heat and cool to room temperature. Whisk together flour, sifted
cocoa, baking powder and salt. In a separate bowl, beat eggs, espresso
powder and vanilla until foamy. Beat into cooled chocolate mixture.
Sprinkle small amount of flour in chocolate mixture and fold. Repeat
in small increments until all flour is added and well blended. Spread
batter evenly in pan. Bake for 22 - 25 minutes or until a toothpick
inserted in the center is barely moist. Remove from oven and cool
completely in the pan. Run a knife around the edge of the pan to
loosen. Place a rack on top of pan and invert. Peel off paper. Invert
again onto cutting surface. Trim the edges and cut brownies into
2-inch squares. |
