Sunday, May 6, 2012

Espresso Brownies Alla Barbara

What a fantastic night with our friends from Venezuela.  Showed them that this Italian could move fast when it comes to that Salsa dancing... Or was it because of these Chocolate and Espresso brownies?  What a fabulous dessert!   I must admit, haven't danced like that in a long time.  This will get you dancing too~

Espresso Brownies~

There are several mistakes people make when attempting brownies of any kind. 
1.  Always use good quality chocolate.   I use Ghiradelli chocolate as it has the largest percentage of Cacao in the chocolate and is great for baking.  
 2.  Be sure and set a water bath under your pan in the oven.  This will ensure moist brownies every time.  Secondly, your brownies will not stick to your pan.
3  Throw away that espresso powder.  There was no such thing growing up. My mother and Aunt used straight coffee or Tia Maria for flavoring.  Espresso powder is made through a process of chemical additives and not good in your recipe.
4. Always save a piece for the cook.  Once you set them out on the table, they will be gone before you know it.

7oz of Ghiradelli Chocolate (semi sweet morsels)
1 stick of unsalted butter
1/2 cup sugar
3 eggs
1 cup plus 1/4 cup all purpose flour
2 teaspoons vanilla extract
2 tablespoons of espresso (cooled)
2 tablespoons of Kahlua (optional, if you elect not to use this please increase your espresso to help intensify the flavor).
10 oz of semi sweet chocolate to stir in your batter before backing

chocolate sauce:  Melt 8 oz of  semi sweet chocolate with 2 tablespoons hot water.  Drizzle over your Brownies just before serving.

Preheat your oven to 350 degrees/bake
line a 9 inch brownie pan with parchment paper or grease your pan with butter and flour
Melt your butter and chocolate over some simmering water.
In a bowl, cream your eggs and your sugar with an electric mixer.   Add your espresso, Kahlua and mix.  Mix in your vanilla extract and flour. Pour in your cooled chocolate and mix until incorporated.  Mix in your chocolate morsels.  Pour into a greased 9 inch brownie pan.  Bake at 350 degrees for 35 minutes.  Set on a rack to cool.  Cut your squares and drizzle over the top with chocolate sauce.~ Buon Appetito~

Optional: add  chopped walnuts.  I do not like nuts in my Brownies, so I do not use them.  If you are taking them as a hostess gift, it's better to be safe as you never know who is allergic to nuts.

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