5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant espresso powder or instant coffee granules
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
Heat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt
remaining 11 tablespoons butter with unsweetened chocolate in a large metal
bowl set over a pan of barely simmering water, stirring until smooth. Remove
bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture
will be grainy), then add eggs 1 at a time, whisking after each addition until
batter is smooth.
Toss
together flour and chocolate chips in another bowl and add to batter, stirring
until just combined.
Spread
batter evenly in baking pan and bake in middle of oven until top is firm and
edges just begin to pull away from sides of pan, about 20 minutes (do not
overbake).
Cool in pan
on a rack 5 minutes, then carefully lift brownies from pan by grasping both
ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares
and lift brownies off foil with a spatula
Makes 32
brownies.
From
Gourmet/Epicurious
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