Espresso Kahlua Brownies
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/4 cups sugar
- 3 ounces unsweetened chocolate, chopped
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- Carbohydrate 34 g(11%)
- Cholesterol 51 mg(17%)
- Fat 12 g(19%)
- Fiber 1 g(6%)
- Protein 3 g(7%)
- Saturated Fat 7 g(37%)
- Sodium 81 mg(3%)
- Calories 260
Preparation Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour. In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm. In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well. Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Preparation Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour. In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm. In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well. Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
