After years of baking and savoring brownies, I can truthfully say, with complete confidence, that these are The Best Brownies I've Ever Tasted.
With explosive notes of espresso beans, as rich and full as though you had just savored a freshly brewed espresso at a sidewalk cafe, deepened by the rich, captivating, sensual notes of dark chocolate, these brownies are truly a journey in chocolate and coffee, the paradigm of mocha perfection...
Espresso Dark Chocolate Brownies
3/4 cup butter or light vegan margarine (such as SmartBalance Light)
5 oz unsweetened chocolate
2 cups raw turbinado sugar
1 T instant espresso powder
1 tsp vanilla
1/2 tsp salt
1 cup all-purpose flour
1 cup dark chocolate chips (at least 60% cacao)
~ Preheat the oven to 375°F. Line a 15- by 10- by 1-inch baking pan with parchment paper, and coat the paper with olive oil cooking spray.
~ In the microwave or on the stove-top over low heat, melt the butter or SmartBalance Light along with the unsweetened chocolate, stirring until smooth.
~ Remove the chocolate mixture from the heat, if you're using the stove-top, and whisk in the turbinado sugar, espresso powder, vanilla, and salt.
~ Add the eggs 1 at a time, whisking after each addition.
~ Toss together the flour and dark chocolate chips in another bowl and then add them to batter, folding them in until just combined.
~ Spread the batter in the baking pan, and bake for about 20 minutes - until the top is set and the edges just begin to pull away from sides of pan.
~ Allow the brownies to cool completely before slicing and savoring!
Soundtrack for the day's commute: Deep Forest, Comparsa
On the blog this time last year: Whole Wheat Couscous Salad!
I am honored to send this post to one of my blogging heroes, Susan of The Well-Seasoned Cook, who is hosting this month's Sugar High Fridays, with the glorious theme of Bar Cookies! I absolutely can't wait for Susan's amazing roundup, especially as everything Susan posts is graced with her gorgeous, talented, loving flair!