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Deep, Dark Brownie Bites

Deep, Dark Brownie Bites

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Publicado porLizzy
The secret ingredient is espresso powder. It does wonders to enhance the flavor of chocolate! These brownies are extremely moist and fudgy with a thin crispy top crust!
The secret ingredient is espresso powder. It does wonders to enhance the flavor of chocolate! These brownies are extremely moist and fudgy with a thin crispy top crust!

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Categories:Types, Recipes/Menus
Published by: Lizzy on Feb 19, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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Deep, Dark Brownie Bites - From Recipe Girl

Ingredients: ¾ cup all-purpose flour 1 T. unsweetened cocoa powder (I use Hershey’s) ¼ tsp salt 1 stick (113.5g) butter ¾ tsp instant espresso powder 5 oz (142g) semisweet chocolate bar, broken up (I use AH Puur) ¾ cup sugar ¼ cup light brown sugar 3 large eggs, at room temperature 1 tsp pure vanilla extract ¾ cup semisweet chocolate chips (I just chop the AH Puur into small chunks) Directions: Preparation: Preheat oven to 350°F (180°C). Grease an 8x8” pan with vegetable shortening. Cut a piece of baking paper that is about 4 inches longer than the pan on all sides. Cut slits at the 4 corners so that you may press it in and fold the corners behind each other. This way you create a basket that can be lifted out after baking. Grease the top and sides of the paper as well. Chop both sets of chocolate; sift flour, cocoa and salt into a bowl; combine both sugars in a bowl; and gently whisk eggs with vanilla extract. Place the butter and espresso powder in a medium sauce pan over very low heat. When

the butter has melted, add the 5 ounces of broken up chocolate and stir with a wooden spoon until melted and combined. Remove from heat and use a whisk to stir in the sugar mixture. Let it cool slightly for about 5-10 minutes, stirring occasionally to release heat. When the mixture is no longer hot, whisk in the egg mixture until the batter no longer looks grainy. Pour the flour mixture on top of the batter and use the wooden spoon to gently stir until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan and smooth out to corners. Bake 25-30 minutes until a toothpick inserted into the center comes out with just a few moist crumbs. (In my oven, 25 minutes left the center extremely runny, but 30 minutes was perfect.) Remove from oven and place pan on a rack to cool for 10-20 minutes. Remove from the rack and carefully lift the baking paper basket out of the pan, transferring it to the rack. Place another rack on top and flip the brownies over. Remove the paper, and flip again so that the crust is on top. Let cool completely – about an hour. Transfer to a cutting board and cut into small squares.

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