January 03, 2010

January 3: Espresso Brownies, the best of all worlds

Who couldn't resist coffee and chocolate morphed together in a brownie? I developed these several years ago as a use for my hubby's leftover espresso. The brownies have no leavening other than eggs, so they're decadent and rich.

3/4 cup cocoa powder (the baking kind, no sweetening)
1/2 cup old coffee or espresso
3/4 cup butter (yep! so fattening!)

Microwave the above in a glass measuring cup for 30 second intervals (stir between) until butter is melted. Pour into a mixing bowl. Add:

1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup all purpose flour
1 cup chopped nuts (optional)

Spread into a greased 9 x 13 pan. Bake for 30-35 minutes at 350 degrees.

Conversation starter: What is the best chocolate you ever had? Where? Why was it so exceptional?


Gina Conroy said...

Love your recipe blog! But can you define OLD coffee? First thing that came to mind is the used coffee grounds, then I thought "leftover coffee in the pot." Sure wouldn't want to try this without asking first!

Mary DeMuth said...

Leftover coffee from the morning's pot works fine. NO grounds, though. Ew.