Apr182008
Chocolate (Espresso) Brownies [Recipe]
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So last night, after about two months away from the oven, I’ve decided to get my lazy butt back into the kitchen to whip up some goodies for the brownie monster (aka, WuWu). While I was preparing the brownies, I remembered I “borrowed” a bag of espresso coffee from the twins and thought it’d be interesting to add some “bam” to the old recipe. It actually turned out quite nicely and my taste tester (my mom) said it’s pretty good except I might have added a bit too much espresso since it covered the chocolate flavor.
Anyways, here’s the recipe I’ve modified from the original which was found in the a Canadian Living cookbook for cookies and bars (sorry I forgot the name).
- 3oz semi-sweet or bitter-sweet chocolate, chopped (I use Baker’s semi-sweet chocolate, which can be found in all the grocery stores in Vancouver)
- 1/2 cup of unsalted butter, cubed (can use margarin)
- 1 cup of sugar (doesn’t need to be exact, I usually use about 2-4 tbsp less sugar)
- 1 tsp vanilla extract
- 2 eggs, beatened
- 3/4 cup all purpose flour
- 1 tsp baking powder* (I add it in for the cake-like effect so it’s optional)
- 1/2 tsp salt* (not in the original, I just like adding salt for flavoring)
- ~1 tsp espresso or other insta coffee* (optional, adjust amount to personal liking)
- Place the chopped chocolate and butter in a sauce pan and melt under low heat stirring occasionally. Add in the espresso or coffee if using.
- Remove from heat after everything is melted. Mix in the sugar, vanilla extract and beatened eggs.
- Add in the flour (and salt & baking powder if using). Mix well until batter is smooth with no lumps. Batter should be silky looking.
- Pour batter into an 8″ square baking pan (I usually line it with parchment for easy cleaning and lifting the brownies out of the pan). Bake at a 350°F for 30-35 minutes. Stick a toothpick in the brownie to test. If it comes out clean (might have tiny tiny pieces stick to it) and dry, it’s done!
Let me know how your’s turned out!
