Desserts
Bittersweet Espresso Brownies
Makes 16 brownies
Bittersweet Espresso Brownies
Makes 16 brownies
These fudge-like brownies hit the spot when you need that chocolate fix!
Nutritional information per brownie:Calories 249 (54% from fat)
carb. 28g
pro. 3g
fat 16g
sat. fat 9g chol. 57mg
sod. 87mg
calc. 12mg
fiber 2g
carb. 28g
pro. 3g
fat 16g
sat. fat 9g chol. 57mg
sod. 87mg
calc. 12mg
fiber 2g
Ingredients
- Nonstick cooking spray
- ¾ cup unsalted butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons cocoa powder
- 2 teaspoons espresso powder
- 3 large eggs
- 1½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- ½ cup unbleached, all-purpose flour
- ¾ teaspoon table salt
Preparation
- Lightly coat a 9-inch square baking pan with nonstick cooking spray; line with parchment paper. Reserve.
- Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are almost completely melted, stir in the cocoa powder and espresso powder. Set aside to cool to room temperature. Reserve.
- Using a hand or stand mixer, beat eggs to break up and then gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes. Add vanilla; beat until well combined.
- Stir the flour and salt into the cooled chocolate mixture; mix until just incorporated. Fold the chocolate mixture into the egg mixture and stir until the mixture is no longer streaky.
- Pour into prepared pan. Set the oven to Bake at 325°F. Preheat oven for at least 5 minutes.
- Bake for about 20 to 25 minutes, or until edges are just dry.
- Allow to cool completely before cutting and serving.
