Desserts

Bittersweet Espresso Brownies

Makes 16 brownies

Voir la recette

Bittersweet Espresso Brownies

Makes 16 brownies

Rich and fudgy, these brownies are for the true chocolate lover.

Nutritional information per brownie(without berries):Calories 249 (54% from fat)
carb. 28g
pro. 3g
fat 16g
sat. fat 10g
chol. 57mg
sod. 120mg
calc. 12mg
fiber 2g
  1. Bittersweet Espresso Brownies-1
  1. Bittersweet Espresso Brownies-1

Ingrédients

  • nonstick cooking spray
  • 12tablespoons (1½ sticks) unsalted
  • butter, cubed
  • 4ounces unsweetened chocolate,
  • chopped
  • 4ounces bittersweet chocolate,
  • chopped
  • 2tablespoons cocoa powder
  • 2teaspoons espresso powder
  • ½cup unbleached, all-purpose flour
  • ¾teaspoon kosher salt
  • 3large eggs, room temperature
  • 1½cups granulated sugar2 teaspoons pure vanilla extract
  • ½cup fresh (or frozen, thawed)
  • cranberries or blueberries for
  • topping, optional

Preparation

  1. 1. Preheat oven to 350°F with the rack in
  2. the middle position. Lightly coat a 9-inch
  3. square baking pan with nonstick cooking
  4. spray and line with parchment paper;
  5. reserve.
  6. 2. Put the butter and both chocolates into
  7. a heatproof bowl and place over a pot
  8. of simmering water. Once the butter/
  9. chocolate mixture is almost completely
  10. melted, stir in cocoa powder and espresso
  11. powder. When chocolate is completely
  12. melted, stir in flour and salt; set aside to
  13. cool to room temperature.
  14. 3. Put the eggs into a large mixing bowl.
  15. Using the beaters, beat the eggs, on
  16. Speed 2, to break them up slightly, then
  17. gradually add the sugar. Increase to
  18. Speed 3 and mix until light and thickened,
  19. about 2 to 3 minutes. Add the vanilla
  20. extract and mix until well combined. Add
  21. the cooled chocolate mixture into the egg
  22. mixture and gently mix on Speed 2, until
  23. the batter is no longer streaky, but be sure
  24. not to add too much air. Pour the batter
  25. into prepared pan. Tap pan on the counter
  26. a few times to remove any air bubbles.
  27. Top with the cranberries or blueberries,
  28. if using.
  29. 4. Bake in the preheated oven for 25 to 30
  30. minutes, or until edges are just dry. Cool
  31. completely before cutting and serving.

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