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. Iíve gotten it at William Sonoma and from King Arthur Flour online.
|4||(8)||squares||unsweetened bakerís chocolate|
|1 1/2||(3 1/2)||cup||sugar|
|1 1/2||(3)||cup||flour (I use King Arthur, it does make a difference)|
dip or sift, per instructions, I dip
|1/2||(2)||pkg||white chocolate chips, ~11oz|
(find a brand that uses real vanilla!, thatís the only thing I use)
Needs 1 oblong 13x9.5x2Ē pans or 2 if doubled.
Turn oven to 350 degees F.
Grease the pan(s), I also put a piece of bakerís parchment paper in the bottom.
Melt chocolate and butter on low heat, nuke if you like but use a low, slow heat or youíll 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 isnít 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 Ė use a spatula, it wonít cut the chips as badly as a mixer will.
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.
Lynnette (Debbie) | Unicorn Fiber Arts | Timotheus (Tim)
Copyright by Debbie & Tim Coyle (page) & Elena Jardiniz (recipe)