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The brownies are not as killingly sweet as most but they do taste rich because of the butter, the white chocolate chips are a nice contrast to the more semi-sweet flavor of the brownie itself. The coffee nicely offsets the sweet chips.
If you seriously dislike coffee you'll not like these brownies. Coffee drinkers may not even realize there is coffee in them.
They go dry very fast but are still quite tasty and are downright amazing topped with vanilla ice cream and caramel sauce.
Unusual ingredient: powdered espresso. I’ve gotten it at William Sonoma and from King Arthur Flour online.
-=-Elena Jardiniz
| Single Batch | (Double) (Batch) | ||
|---|---|---|---|
| 4 | (8) | squares | unsweetened baker’s chocolate |
| 2/3 | (1 1/3) | cup | butter |
| 1 1/2 | (3 1/2) | cup | sugar |
| 1 | (2) | tsp | vanilla |
| 1 | (2) | tsp | espresso powder |
| 4 | (8) | eggs | |
| 1 1/2 | (3) | cup | flour (I use King Arthur, it does make a difference) dip or sift, per instructions, I dip |
| 1 | (2) | tsp | baking powder |
| 1 | (2) | tsp | salt |
| 1/2 | (2) | pkg | white chocolate chips, ~11oz (find a brand that uses real vanilla!, that’s the only thing I use) |
Needs 1 oblong 13x9.5x2” pans or 2 if doubled.
Turn oven to 350 degees F.
Grease the pan(s), I also put a piece of baker’s parchment paper in the bottom.
Mixing:
Melt chocolate and butter on low heat, nuke if you like but use a low, slow heat or you’ll burn the chocolate.
Blend flour, salt and baking powder in a bowl, set aside for a sec.
Beat eggs, sugar, vanilla and espresso powder thoroughly. Make sure the butter/chocolate isn’t hot enough to curdle the eggs, beat them into the mix.
When the wet ingredients are thoroughly blended, fold in the flour mixture and even it out, then add the chips – use a spatula, it won’t cut the chips as badly as a mixer will.
Baking:
Spread into pan(s).
Bake for 25-30 minutes. A toothpick inserted in center should come out clean.
Let cool a bit, cut into squares while still warm.
Store in a sealed container, they dry out quickly.
Copyright by Debbie & Tim Coyle (page) & Elena Jardiniz (recipe)