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


Ingredients

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
Pinch salt
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

Directions

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

Marshmallow Topped Brownie

Okay this was a success and a failure. Clearly the marshmallow is a bit overdone. I am going to write the directions the way I think it will come out better. I simply put it under the broiler for 4 minutes. It burnt a little and the chocolate wasn’t melted. I then had to put it in the oven at 350 for about 7 minutes. Instead, I would put it in the oven then finish under the broiler. Still it WAS good.
1 ramekin or other oven safe dish
Some brownies
1 piece of very dark chocolate
Raspberry Jam

Heat oven to 350. Line the bottom of the dish with some brownie. Place the piece of dark chocolate in the center. Smear about a tablespoon of jam over the chocolate. Top with marshmallows. Place in oven for 7 minutes or until the chocolate is melted. Turn on broiler. Place under broiler for 2-3 minutes or until the marshmallow is brown.
Next I am going to make some brownies with some orange zest in the batter. Mmmmm