Triple-Chocolate Espresso Brownies

Well we are halfway through the week already and I figured why not celebrate with some outrageously decadent brownies! For some of us this week may already be a short week after having Monday off for MLK Day. Either way, there is only two more work days untill the weekend. To help you make it through until 5 pm on Friday you need to rush home tonight and whip up a batch of these brownies. Seriously, make these. Tonight!! And come back and thank me. :D That is unless you don’t enjoy rich, fudgy, deep dark chocolate brownies. And seriously if there is someone out there that doesn’t, I need to meet you! I promise this recipe will change your mind.

They are fudgy in the middle with a shiny, tissue-thin crackly top. They have those incredibly chewy edges pieces for those fans out there. Personally I have always been a center piece gal. That moist, dense, chocolately center is what dreams are made of! :D Serve these brownies warm, topped with ice cream and hot fudge sauce. You might even want to throw some chopped nuts on top, you know, to get you through the rest of the week!

 

Triple-Chocolate Espresso Brownies

Ingredients:

  • 5 ounces semisweet chocolate or bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 8 tablespoons unsalted butter (1 stick), cut into quarters
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons instant espresso powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar (8.75 ounces)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 1 cup unbleached all-purpose flour (5 ounces)
  • Directions:

    Preheat oven to 350 degrees F. Butter the bottom and sides of a 8-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
    In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso until smooth. Set aside to cool slightly.
    In a medium bowl, whisk together eggs, sugar, vanilla, and salt until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours.
    Using parchment overhang, lift brownies from pan. Cut into 1-inch squares and serve. Brownies can be wrapped in plastic and refrigerated up to 5 days.

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