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Intense Brownies

Source of Recipe


CHOW magazine, November/December, 2005






List of Ingredients



• 6 ounces bittersweet chocolate
  
• 8 Tbsp (1 stick) unsalted butter
  
• 2 large eggs
  
• 1 cup granulated sugar
  
• 1 Tbsp unsweetened cocoa powder
  
• 1 tsp vanilla extract
  
• 1 tsp brewed espresso
  
• 3/4 tsp salt
  
• 1 cup all-purpose flour
  






Instructions



1. Preheat oven to 350° and place the rack in the middle of the oven. Line an 8- x 8-inch glass baking dish with aluminum foil.
   
   
2. In a medium saucepan over medium-low heat, stir the chocolate and butter together just until melted. Remove and set aside to cool to room temperature.
   
   
3. Mix together the eggs, sugar, cocoa powder, vanilla extract, espresso and salt. Add the cooled chocolate and mix well. Fold the flour into the batter just until incorporated. Turn the batter into the 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.
   
   Makes 16 brownies.