Favorite Recipes of Maverick Swaniel Harrienger











{April 1, 2012}   Double Chocolate Mocha Brownies (Yummly)

Double Chocolate Mocha Brownies

1.125 cups unsalted butter

5 ounces coarsely chopped unsweetened chocolate

2 cups sugar

1 tablespoon instant espresso powder (coffee granules)

1 teaspoon vanilla

.5 teaspoon salt

4 large eggs

1 cup all purpose flour

.75 cup semisweet chocolate chips

Preheat oven to 375°F.  Line a 15″x10″x1″ baking pan with foil, allowing 2″ of foil to hang over ends of pan, and grease foil well with 1 tablespoon butter.  Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth.  Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt, then add eggs one at a time, whisking after each addition until batter is smooth.  Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.  Spread batter evenly in baking pan and bake in middle of oven until top is firmn and edges begin to pull away from sides of pan (20 min).  Cool in pan on a rack 5 min, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 min more.  Cut into 32 squares and lift brownies off foil with spatula.

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