Chow Magazine's Intense Brownies
Source of Recipe
San Jose Mecury Newspaper
Recipe Introduction
All ingredients should be at room temperature. Brownies will keep three days in an airtight container. They also freeze well; just wrap tightly in foil, then place in a resealable plastic freezer bag.
List of Ingredients
6 ounces bittersweet chocolate
1/2 cup (1 stick) unsalted butter
2 large eggs
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
1 teaspoon brewed espresso(very important, DON'T leave out! May use instant expresso mixed with hot water)
3/4 teaspoon salt
1 cup flour Recipe
Preheat oven to 350° and place rack in middle of oven. Line an 8-by-8-inch glass baking dish with aluminum foil.
In medium saucepan over medium-low heat, stir chocolate and butter together just until melted. Remove and set aside to cool to room temperature.
Mix together eggs, sugar, cocoa powder, vanilla, espresso and salt. Add cooled chocolate and mix well. Fold flour into batter just until incorporated.
Turn batter into baking dish and bake until a tester comes out clean, about 25 to 30 minutes. Place on a wire rack and cool completely before cutting.
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