Yet another stunner from The Cookbook Junkie. One day, I emailed this recipe to Alice and told her to go make them for me. And she did. And it was AWESOME.
2 T instant coffee
1 tsp vanilla extract
¾ C butter or margarine
4 squares (4 oz) unsweetened chocolate
2 C sugar
1 C flour
1 C toasted coarsely chopped nuts (optional)
Bittersweet Coffee Glaze (optional but highly recommended)
Heat the oven to 350°F. Line a 13" X 9" baking pan with foil; lightly butter the foil.
Stir the eggs, instant coffee, and vanilla in a small bowl until well blended; set aside. Microwave the butter and chocolate in a microwavable bowl on high for 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir the sugar into the chocolate mixture until well blended. Mix in the egg mixture. Stir in the flour and nuts (if using). Spread the batter in the prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Cool completely in the pan on a wire rack. Spread the Bittersweet Coffee Glaze over the brownies, if desired. Cut into squares to serve. Serve in tightly covered container.
Makes 24 brownies.
Bittersweet Coffee Glaze
6 squares (6 oz) bittersweet chocolate
5 T corn syrup
1 T butter or margarine
1 tsp instant coffee
Microwave the chocolate, corn syrup, butter, and instant coffee in a medium microwavable bowl on high for 2 minutes or until the butter is melted. Stir until the chocolate is melted. Cool slightly. Spread over the brownies.
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