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Espresso Brownies

Source of Recipe

Paula Deen


Recipe Link: https://tinyurl.com/yc3jndd5

List of Ingredients

Brownies:
â—¦ 12 ounces semisweet chocolate chips
â—¦ 2 ounces bittersweet chocolate
â—¦ ¼ cup unsalted butter
â—¦ 1 ½ cups all-purpose flour
â—¦ 3 tablespoons unsweetened cocoa powder
â—¦ 1 teaspoon baking powder
â—¦ ¼ teaspoon salt
â—¦ 2 tablespoons instant espresso powder
â—¦ 1 ¼ cups granulated sugar
â—¦ 3 eggs
â—¦ 2 teaspoons vanilla

Frosting:
â—¦ 6 tablespoons unsalted butter
â—¦ 1 pound confectioners' sugar, sifted
â—¦ 3 tablespoons unsweetened cocoa powder
â—¦ 3 tablespoons coffee-flavored liqueur
â—¦ 1 teaspoon instant espresso powder dissolved in 1 tablespoon boiling water
â—¦ 2 teaspoons milk


Recipe

Preheat oven to 350° F. Grease a 9-inch square baking pan; set aside.

In a double boiler or a microwave set on low power, melt the chocolates and ¼ cup butter, stirring frequently; set aside. In a large bowl, sift together the flour, 3 tablespoons cocoa, the baking powder, salt, and 2 tablespoons espresso powder. In the bowl of an electric mixer, beat granulated sugar, eggs, and vanilla on medium-high speed for 2 to 3 minutes or until light colored. Add the melted chocolate mixture; beat until combined. Gradually add the flour mixture; mix until blended.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out mostly clean (these brownies should be fudgy in the center). Cool completely in pan on a wire rack.

To make the frosting: In the bowl of an electric mixer, cream together the 6 tablespoons butter and the confectioners' sugar. Add the 3 tablespoons cocoa, the liqueur, espresso, and milk; beat until smooth.

Use a spatula to spread the frosting over the brownies. Cut the brownies into squares.

Makes 16