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Double Chocolate Brownies

Source of Recipe

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Recipe Introduction

8 servings 2 points per serving

List of Ingredients

2 Eggs
1/4 c Sugar
2 tb Coffee liqueur
6 tb Sifted cake flour
2 tb Unsweetened cocoa, sifted
1/4 ts Baking soda
1/4 ts Salt
1/4 ts Baking powder
1 oz Semisweet chocolate chips
1 oz Chopped walnuts


Recipe

Preheat oven to 350F. Spray an 8 x 8 x 2 cake pan
with nonstick spray and set aside.

In a medium mixing bowl, using an electric mixer on
high speed, beat eggs until custard-like consistency,
about 4 minutes, until doub- led in volume. Slowly add
sugar, 1 tablespoon at a time, beating well after each
addition. Stir in liqueur.

In a small bowl, combine remaining ingredients
except chocolate chips. Add to egg mixture, stirring
and folding just until combined. Pour into cake pan
and bake for 20 minutes, or until a toothpick comes
out clean from the center. Remove to wire rack and
cool in the pan.

In a small heat-proof measuring cup, combine the
chocolate chips and 1 tablespoon of water and melt
over low heat stirring constantly until smooth, about
30 seconds. Spread over cake with spatula. While
chocolate is still warm, sprinkle cake with walnuts.

Cut into 16 equal squares.


VARIATION: Substitute 1 ounce peanut butter for the
chocolate chips.