Favorite Recipes of Maverick Swaniel Harrienger

{April 1, 2012}   Chocolate Espresso Brownies (Yummly)

Chocolate Espresso Brownies

3 tablespoons instant espresso powder

2 tablespoons hot water

5 ounces chopped semisweet chocolate

10 tablespoons unsalted butter

.5 cup all purpose flour

.25 cup ground toasted hazelnuts

4 tablespoons unsweetened cocoa powder

1.25 cups sugar

4 large eggs

2 teaspoons vanilla

Powdered sugar

Preheat oven to 350°F.  Line 13″x9″x2″ metal baking pan with foil, extending foil over 2 sides of pan.  Butter foil and pan sides.  Dissolve 2 tablespoons espresso powder in 2 tablespoons hot water in medium saucepan.  Add chocolate and butter.  Stir over low heat until melted.  Combine flour and two tablespoons cocoa powder in small bowl.  Whisk 1.25 cups sugar, eggs, and vanilla in large bowl to blend.  Whisk in chocolate mixture, then flour mixture.  Pour batter into prepared pan.  Bake until tester inserted into center comes out with a few moist crumbs attached (30 min).  Transfer to rack and cool completely and freeze 30 min.  Using foil as aid, lift brownies from pan.  Peel off foil.  Cut brownies into 2″x1.25″ diamonds.  Mix 1 tablespoon espresso powder with 2 tablespoons cocoa powder in small bowl.  Cover .5 of each brownie with parchment.  Sift cocoa powder over brownies.  Cover cocoa dusted half of each brownies.  Sift powdered sugar over brownies.  Serve at room temperature.


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