Saturday, September 3, 2011

Chocolate Espresso Spice Brownies

Ok I don't normally boast, but these things are awesome!

I was asked to make fudgey chocolatey brownies, so I did.



4 large eggs
3/4 cup sugar
3/4 cup brown sugar
2 sticks melted butter
1 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt
1/3 cup 60% cacao bittersweet chocolate chips
2 teaspoons instant espresso
Cinnamon, nutmeg, all spice to taste (I add a lot, some people like a little)


Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

1. Beat the eggs at medium speed until fluffy and light yellow. Add both sugars and vanilla, beat for an additional few minutes.

2. Add flour, cocoa powder, salt, and spices to egg mixture, stir to combine.
3. In a sauce pan melt 2 sticks of butter. When the butter is almost all the way melted add in espresso and chocolate and stir. Let the mixture cool slightly then slowly add to the egg and flour mixture, stirring to combine (slowly, you don't want to cook the eggs).
4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

In the pick you'll notice I added something. In a double boiler I melted some unsweetened carob (you can use chocolate instead, it was purely a flavor decision) and poured it over top then let stand to cool.

These are great warm but are AMAZING after a night in the fridge. Especially if you added extra chocolate on top.

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