Cookie Recipes
Espresso Cakey Brownies
Yield: 12
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 granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup all-purpose 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 combined.
- 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.