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Espresso Brownies
1 tablespoon of espresso coffee powder
3oz unsweetened chocolate
4oz (½ cup) butter
2 eggs
7oz superfine sugar
½ teaspoonful of vanilla extract
½ cup (2oz) all-purpose flour
½ teaspoon of baking powder
Pinch of salt
Start by greasing and flouring an 8 inch x 8 inch baking pan or alternatively line the sides and base of the pan with parchment paper or aluminum foil. Then preheat the oven to 350°F.
Next break the eggs into a bowl, add the sugar and the vanilla extract and beat to mix. Then sift the flour and baking powder into another bowl and add the salt.
Then break the chocolate into pieces and put the pieces together with the butter and the espresso coffee powder into a heavy-based saucepan and heat gently. Stir until melted and smooth.
Remove the pan from the heat and allow to cool a little before adding the beaten egg and sugar, beat well then, stirring well to mix, add the sifted ingredients.
Finally, pour the brownie mixture into the prepared pan and bake for about 25 minutes or until the espresso brownie begins to shrink from the sides of the pan but the middle is still soft and deliciously gooey.
Leave to cool in the pan before cutting the espresso brownies into little squares. Scrumptious.
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