Wednesday, March 4, 2009
Italian Espresso Chocolate Brownies Sans the Espresso
I found these brownies on Cinnamon and Spice and Everything Nice http://cinnamonspiceandeverythingnice.blogspot.com/2009/02/im-having-brownies-for-breakfast-with.html
and knew right away I had to make them. We recently had our outstanding neighbors over for dessert and drinks and I knew I would try these out on them (poor guinea pigs!). It really was the prefect excuse (shut up! I hear the sniggering… I know I have never required an excuse before). I love baked goods… I really, really do. I ADORE brownies. These were hands down the best I ever had. I did not have instant espresso, so I opted not to use it. Instead I added 1 cup of semisweet chocolate chips. Also I baked mine in a 8 x 11 and mine baked for about 55 minutes. They likely COULD have cooked a bit longer but I loved how soft and gewy they came out.
Please note Cinnamon and Spice indicated on the blog that these were adapted from Tyler Florence
Stirring the Pot page 200. I need to get that cookbook I think! I stole the recipe word for world off her blog. I also have to say her pictures are far better, and she has so many other lovely things so go check out her blog http://cinnamonspiceandeverythingnice.blogspot.com/2009/02/im-having-brownies-for-breakfast-with.html
2 sticks unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips
1 and 1/4 cups all-purpose flour
1 teaspoon baking powder
4 large eggs
2 cups sugar
1 tablespoon Instant Italian Espresso dissolved in 2 tablespoons boiling water or 2 tablespoons Amaretto
1 and 1/2 cups chopped walnuts
Preheat oven to 350 degrees F.
Line a 9 by 9 square baking pan (again I jused a 8 x11) with parchment paper, making sure paper hangs over the edges. Grease paper with butter ( I was a real slacker here and used a heavy hand of cooking spray) so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.
Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and Espresso in a mixing bowl until combined.
Pour in chocolate mixture and continue to whisk until combined.
Gradually add flour mixture, then add walnuts (this is where I added the chocolate chips) and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares
I simply have to say one more time that these were just… beyond words. I will be making these again and soon. And I really want to find some espresso powder now too, because I suspect they might border on nirvana with it.
Again, thank you a million times over Cinnamon and Spice and you guys go give her some love! http://cinnamonspiceandeverythingnice.blogspot.com/2009/02/im-having-brownies-for-breakfast-with.html