Ingredients: |
Ingredients: 3 cups lightly packed dark brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
8 extra-large eggs
1 T. pure vanilla extract
1/3 t. fine sea salt
1 1/2 cups all purpose flour
2/3 cups Dutch-processed cocoa powder
2 T. instant espresso powder
2 cups toasted nuts, such as a mixture of pecans, walnuts and hazelnuts, chopped.
2 cups semisweet chocolate chips.
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Directions: |
Directions:1. Preheat oven to 350ºF. Butter a 13 X 18 inch sheet pan
2. Using an electric mixer on medium low speed, mx the brown sugared butter in a large bowl until well blended but not too fluffy.
3. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl occasionally. Mix in the valley and salt.
4. In a medium bowl, stir together the flour, cocoa powder, espresso powder, and nuts. Pour int the sugar mixture and mix on low speed.
5. Pour the batter into the prepared pan and add the chocolate chips.
6. Bake for 23 1/2 minutes (assuming your oven is calibrated properly).
The batter will be soft in the middle of the pan. Allow the brownies to cool thoroughly before frosting.
FROSTING:
1 1/4 cup superfine sugar
2 Tbsp. instant espresso powder
1/4 cup Cognac
1/4 cup whole milk
6 Tbsp, unsalted butter
1 cup semi sweet chocolate chips
1. Combine all ingredients except the chocolate chips in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil, then for 1 additional minute. remove from heat, add the chocolate chips, and stir until smooth. Pour the frosting evenly over the cooled brownies. When the frosting has set, cut brownies into squares of desired size. |
This recipe for Magic Espresso Brownies is from