Desserts
Bittersweet Espresso Brownies
Makes 16 brownies
Bittersweet Espresso Brownies
Makes 16 brownies
Rich and fudgy, these brownies are for the true chocolate lover.
Nutritional information per brownie(without berries):Calories 249 (54% from fat) carb. 28g pro. 3g fat 16g sat. fat 10g chol. 57mg
sod. 120mg calc. 12mg fiber 2g
Ingredients
- Nonstick cooking spray
- 12 tablespoons (1½ sticks) unsalted butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons cocoa powder
- 2 teaspoons espresso powder
- ½ cup unbleached, all-purpose flour
- ¾ teaspoon kosher salt
- 3 large eggs, room temperature
- 1½ cups granulated sugar
- 2 teaspoons pure vanilla extract
Preparation
- Preheat oven to 350°F with the rack in the middle position. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line with parchment paper; reserve.
- Put the butter and both chocolates into a heatproof bowl and place over a pot of simmering water. Once the butter/chocolate mixture is almost completely melted, stir in cocoa powder and espresso powder. When chocolate is completely melted, stir in flour and salt; set aside to cool to room temperature.
- Put the eggs into a large mixing bowl. Using the beaters, beat the eggs, on Speed 2, to break them up slightly, then gradually add the sugar. Increase to Speed 3 and mix until light and thickened, about 2 to 3 minutes. Add the vanilla extract and mix until well combined. Add the cooled chocolate mixture into the egg mixture and gently mix on Speed 2, until the batter is no longer streaky, but be sure not to add too much air. Pour the batter into prepared pan. Tap pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven for 25 to 30 minutes, or until edges are just dry. Cool completely before cutting and serving.
