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Ingredients
| unsalted butter: 1/2 cup |
| bittersweet baking chocolate squares: 4 oz |
| unsweetened baking chocolate squares: 3 oz |
| granulated sugar: 1 cup |
| espresso: 1 Tbl (powder) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2/3 cup |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| semisweet chocolate chips (chips): 1 cup |
| cream cheese: 1 cup |
Triple-Chocolate and Espresso Brownies
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
20 serving(s)
Tags
1. In a medium saucepan, combine butter, bittersweet chocolate, and unsweetened chocolate. Cook and stir over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with heavy foil, extending foil over the pan edges. Grease foil; set pan aside.
2. Stir the sugar into the cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in espresso powder and vanilla. In a small bowl, stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in chocolate pieces. Spread the batter evenly in the prepared pan.
3. Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. Spread Chocolate Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift the uncut brownies out of the pan. Place on cutting board; cut into brownies. If desired, sprinkle with chocolate-covered espresso beans. Makes 20 brownies.