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PMS Espresso Chocolate Walnut Brownies




Source of Recipe


Unknown


List of Ingredients




3/4 cup chopped walnuts
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
3/4 tsp. baking powder
1-1/2 Tblsp. Finely ground espresso beans
3 oz. unsweetened chocolate, finely chopped
3/4 cup (1-1/2 sticks) butter, at room temperature
1-1/2 cups sugar
3 large eggs, lightly beaten
1 Tblsp. vanilla extract


Recipe



Preheat oven to 350° F. Spray an 8- x 8-inch baking pan with cooking spray. Line the pan with aluminum foil, then spray the foil with cooking spray.

Spread the walnuts on a rimmed baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Set aside to cool.

Meanwhile, sift together flour, cocoa powder, salt, and baking powder in a small bowl. Stir in the ground espresso and set aside.

Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat-proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from the heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts.

Pour the batter evenly into pan. Bake until a crust forms on top and the center is still somewhat gooey, 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate for 2 hours. Cut into 1-inch squares to serve. Makes 64 bite-size brownies.