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Recipe to Print-Espresso Fudge Brownies
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Recipe Name: Espresso Fudge Brownies
Source:
Submitted by: Last Modified:
Course: Dessert Used in Baskets: No
Base: Chocolate Kosher: Dairy
Ethnicity: American Kosher for Passover: No
Preparation Time: 15.00 Minutes Number of Servings: 12
Inactive Prep Time: 40.00 Minutes Original Num Servings: 12
Cooking Time: 60.00 Minutes Heart Healthy: No
Oven Temp: 0 Approx. Cost/Serving: $0.82
# Sides Included: 0 Difficulty: Easy
Yields : 45 Each Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed: 13-by-9-inch baking dish; parchment paper
Suggested Sides:
Comments: Brownies may be refrigerated, wrapped in plastic, up to 1 week.
Ingredients:

Directions:
Preheat oven to 325 degrees. Butter a 13-by-9-inch baking dish; line with parchment paper, allowing a 2-inch overhang. Butter lining, excluding overhang; set aside. Put butter, unsweetened chocolate, and 1 ounce semisweet chocolate into a heatproof bowl set over pan of simmering water; stir until butter and chocolates have melted. Remove from heat.

Whisk together flour and salt in a small bowl; set aside. Put sugar and espresso powder into the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until combined. Raise speed to medium. Add chocolate mixture; mix until combined. Mix in eggs, one at a time, and vanilla. Add flour mixture; mix until just combined. Fold in remaining 6 ounces semisweet chocolate.

Pour batter into prepared dish; smooth top with an offset spatula. Bake until a cake tester inserted into center comes out with a few moist crumbs attached, 1 hour to 1 hour 10 minutes (check it after 50 minutes).

Transfer dish to a wire rack; let cool 40 minutes. Lift out brownie by overhang. Return to rack; let cool completely. Cut into forty-five 1 1/2-inch squares.
Nutrition per Serving:
Calories: 0 Total Carbs: 0.0 Net Carbs: 0.0
Cholesterol: 0.0 Fat: 0.0 Protein: 0.00
Fiber: 0.00 Sodium: 0.00