This recipe is a twist on the regular brownies adding an espresso kick. It is a recipe featured in my new book The Oysterville Sewing Circle.
Makes 16
½ cup unsalted butter
8 ounces bittersweet chocolate, chopped
1 ½ cups sugar
2 Tablespoons instant espresso powder
½ teaspoon salt
4 eggs
1 teaspoon vanilla
¾ cup all-purpose flour
Preheat oven to 350°F. Grease an 8×8 baking dish and set aside.
In a heatproof bowl, melt chocolate and butter over a double boiler (or in the microwave) until fully melted, stirring occasionally. Set aside to cool for 10 minutes.
Once cooled, whisk in sugar, espresso powder, and salt. Whisk in the eggs and vanilla. Stir in the flour just until mixed. Pour into the prepared pan and smooth the top.
Bake for 40-45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool, then cut into 16 pieces.
