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  • Writer's pictureDeby Hogue

Espresso Bittersweet Brownies

The name says it all, if you like coffee taste with your chocolate this is it. Rich and a bit bitter form the 60 percent chocolate bittersweet chips I used on top. You really can taste them even though they are only on top. You could add nuts if you like I just kept it simple, they are thin and vanilla ice cream would be great with them. So tomorrow night that is what will be served at the Book Club.

Espresso Bittersweet Brownies

3/4 cup melted butter

1 1/2 cups white sugar or a little less

1 1/2 teaspoons vanilla X

2 eggs

3/4 cup of all purpose flour

1/2 cup unsweetened cocoa powder or a tiny bit more

1/2 teaspoon salt

2 Tablespoons of Espresso Powder or less if you like

60 percent Chocolate Chips as many as you like on top like I did

Preheat the oven to 350 degrees.

Line a 9x9 or 8x8 inch pan with parchment paper and spray a bit of cooking spray on the paper

In large bowl blend butter sugar and vanilla with a whisk until well blended.

Add eggs one at a time and mix in well with a wooden spoon.

Sift in the flour, coco powder, espresso powder and salt. Don't over mix now.

Spread the batter in the pan. Top with the bittersweet chips

Bake for about 40 minutes or until you see the brownies pulling away from the sides of the pan.

Let cool and cut.

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.

  2. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.

  3. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

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