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PMS Espresso-Chocolate-Walnut Brownies Recipe

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This recipe for PMS Espresso-Chocolate-Walnut Brownies, by , is from The PICU Palate, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Coppage


Vegetable oil cooking spray
cup chopped walnuts
1 cup cake flour, or cup all-purpose flour
cup unsweetened cocoa powder
teaspoon kosher salt
teaspoon baking powder
1 tablespoons finely ground espresso beans
3 ounces unsweetened chocolate, finely chopped
cup (1 sticks) unsalted butter at room temperature
1 cups sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray an 8 x 8 inch baking dish 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, about 6 to 8 minutes. Set aside to cool.
Sift together the flour, cocoa powder, salt, and baking powder into a small bowl. Stir in the ground espresso and set aside.
Fill a medium saucepan 1/3rd 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 flour mixture just until the flour is absorbed. Stir in the nuts.
Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, about 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate 2 hours.




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