Desserts
Bittersweet Espresso Brownies (Toaster Ovens)
Makes 16 brownies
Bittersweet Espresso Brownies (Toaster Ovens)
Makes 16 brownies
Fudgy and rich, these brownies are just the thing when you need a quick chocolate fix.
Nutritional information per brownie:Calories 249 (54% from fat)
carb. 28g
pro. 3g
fat 16g
sat. fat 10g
chol. 57mg
sod. 120mg
calc. 12mg
fiber 2g
carb. 28g
pro. 3g
fat 16g
sat. fat 10g
chol. 57mg
sod. 120mg
calc. 12mg
fiber 2g
Ingredients
- nonstick cooking spray
- ¾(1½ sticks) cup unsalted butter, cubed
- 4ounces unsweetened chocolate, chopped
- 4ounces bittersweet chocolate, chopped
- 2tablespoons cocoa powder
- 2teaspoons espresso powder
- 3large eggs
- 1½cups granulated sugar
- 2teaspoons pure vanilla extract
- ½cup unbleached, all-purpose flour
- ¾teaspoon kosher salt
Preparation
- 1.Lightly coat a 9-inch square baking pan with nonstick cooking spray and line with parchment paper. Preheat oven on bake at 350˚F with the rack in the middle position.
- 2.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. Once chocolate is completely melted, set aside to cool to room temperature.
- 3.Using a Cuisinart® hand mixer beat the eggs to break them slightly, then gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla and beat until well combined.
- 4.Stir the flour and salt into the chocolate mixture until just incorporated. Fold the chocolate mixture into the egg mixture until the batter is no longer streaky.
- 5.Pour the batter into prepared pan. Bake for 15 to 20 minutes, until edges are just dry. Cool completely and chill in the refrigerator overnight before cutting and serving.
