Espresso Brownies
The addition of the earthy taste of espresso coffee to an otherwise ordinary pan of brownies makes this recipe, based on a version published by Ina Garten and adapted from another recipe by Francine Scherer in The Soho Charcuterie Cookbook, one you’ll be repeating time and time again at the insistence of your family and friends.
Ingredients
- 1 lb unsalted butter
- 1 lb chocolate chips plus 12 ounces semisweet
- 6 oz bitter chocolate
- 6 egg
- 3 tbsp instant coffee granuals
- 2 tbsp vanilla extract
- 2 1/4 cups white granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 cups walnut chopped
Instructions
- Preheat oven to 350 F (177 C).
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water.
- Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
- Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough.
- Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
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