Sunday, February 26, 2006
Double-Chocolate Espresso Almond Brownies
Double-chocolate espresso almond brownies These are based on a recipe from The New Basics Cookbook. Recipe: 6 oz semisweet chocolate chips, plus 3 oz more 8 Tbs unsalted butter, room temp. 1 tsp vanilla extract 2 eggs 1 Tbs mayonnaise 3/4 c sugar pinch of salt 1/2 c unbleached all-purpose flour 3/4 c almonds 1 heaping tsp espresso powder Melt 6 oz of chocolate chips in a medium saucepan over low heat. Once melted, off the heat add the butter and beat until smooth. Stir in the vanilla, eggs, and mayo, mixing thoroughly. Then add the sugar, salt, and flour, and mix well. The dough will be fairly stiff. Finally, add the remaining 3 oz chocolate chips, the almonds, and the espresso powder. Mix well and pour into a foil-lined and then greased 8x8-inch pan. Bake at 350 degrees for 30 min, until just set. Allow brownies to cool in the pan, and then cut into one-inch squares (yes, really). These are very rich but oh so good!