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! Posted by Picasa

8 comments:

Cherie said...

OMG!!!! :::drool:::drool:::drool::::

Anonymous said...

i agree...that looks amazing! where do i sign up for Beverly delivery?????? :P

chamonix said...

That looks great. I have that cookbook, and like all of hers/theirs it has amazing stuff in it...yet I find I rarely actually make anything from them. What else do you recommend from them?

Pete said...

I love brownies. They are my weakness.

Kt said...

You eat brownies? I thought you only ate granola bars and soup.

J ... check your mail. :)

Kt said...

Cham, I use New Basics more as a reference--my version of the Joy of Cooking (which I also have, of course.) Have you made the chicken marbella from the Silver Palate? I love it!

Pete said...

BROWNIES!!!!! MMmmmmm good.

Anonymous said...

a way to a guys heart, check out the heart ,mmm...
SW