Email to Cat      

Espresso Kahlua Brownies

Source of Recipe


Gourmet, December 1996






List of Ingredients



• 1 stick (1/2 cup) unsalted butter, cut into pieces
  
• 3 ounces unsweetened chocolate, chopped
  
• 2 large eggs
  
• 1-1/4 cups sugar
  
• 1 tsp vanilla
  
• 3 Tbsp instant espresso powder
  
• 2 Tbsp Kahlua
  
• 3/4 cup all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 25 espresso coffee beans
  






Instructions



1. Preheat oven to 350 degrees (F), and butter and flour a 9-inch square baking pan, knocking out excess flour. In a small heavy saucepan, melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
   
   
2. In a large bowl with an electric mixer, beat together eggs, sugar, vanilla, espresso powder and Kahlua until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl, sift together flour, baking powder and salt and beat into batter just until blended well.
   
   
3. Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares.
   
   (Brownies keep, layered between sheets of wax paper in airtight container at cool room temperature, for 5 days.)