Chocolate-Espresso Brownies Recipe

Ingredients:

3 Tbsps instant coffee powder (espresso)
5 oz chocolate (bittersweet); chopped
2 Tbsps hot water
10 Tbsps butter (unsalted); softened
1/2 c flour (all purpose); sifted
1/4 c toasted and ground hazelnuts
4 Tbsps powdered cocoa (unsweetened)
1-1/4 c refined sugar
4 fresh eggs (large)
2 teaspoons vanilla
confectioner’s sugar

Instructions:

Preheat the oven up to 350 degrees F. Grease up a 13×9x2 inch pan and line the bottom and two sides using aluminum foil. Butter the foils.

Dilute 2 Tbsp of powdered espresso using 2 Tbsp hot water. Mix in the butter and chocolate. Stir continuously atop low flame. Remove from heat when melted already. Combine nuts, 2 Tbsp of powdered cocoa, and flour into a little bowl.

Mix 1 1/4 c of sugar, vanilla, and eggs in bowl. Combine with the flour mix and the chocolate mix. Blend well. Spread the mixture into the pan and cook in the oven for at least thirty minutes. Let it cool before covering it and freezing in the freezer for thirty minutes.

Lift the brownie then peel the foil. Slice into squares. Mix 1 Tbsp of powdered espresso plus 2 Tbsp powdered cocoa into a little bowl. Dust the cocoa mix onto the brownie. Serve without chilling.

>> Chocolate-Espresso Brownies Recipe