Espresso Cakey Brownies Ingredients
6 tablespoons unsalted butter
2 (1 ounce) squares unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder
1/4 cup hot water
1/4 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt Instructions
Heat oven to 350 degrees F. Line an 8-inch square baking pan with foil.
In a large glass bowl, melt butter and chocolate in a microwave oven on HIGH
for 1 1/2 minutes. Whisk until smooth.
Dissolve espresso powder in hot water.
Whisk in cocoa powder.
Whisk espresso mixture into chocolate mixture.
Whisk in sugar, eggs and vanilla extract.
In a bowl, mix flour, baking powder, and salt. Stir into chocolate mixture until
Pour batter into pan and bake 32 minutes or until a wooden pick inserted
in the center comes out with moist crumbs.
Cool completely in pan.
Lift brownie from pan by foil ends to a cutting board.
Cut into 12 brownies.
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