DOUBLE CHOCOLATE ESPRESSO BROWNIES
Steps:
- 1) Coat 13x9 in baking pan with cooking spray. Line with aluminum foil allowing ends to hang over short sides of pan. Tuck overlapping edges under rim on short sides. Coat foil with cooking spray. 2) Combine flour and next 3 ingredients in a small bowl. Place semisweet choc chips in large bowl. 3) Combine sugar and next 3 ingredients in a saucepan. Cook over medium heat, stirring constantly until sugar and butter melt and mixture comes to a rolling boil. Remove from heat and pour over chocolate in bowl. Let stand 2 mins. Do not stir. 4) Beat chocolate mixture at low speed with electric mixer until chocolate melts and mixture is smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture, beat at medium speed until well blended. Stir in vanilla, walnuts and dark chocolate. Spoon batter into prepped pan spreading evenly. 5) Bake at 325 F for 38-40 mins. Cool Completely in pan on a wire rack. Cover and chill at least 2 hours. 6) Carefully invert brownies from pan, using overlapping foil as handles, remove foil. Invert brownies again onto a cutting board. Cut into squares or circles. Scraps can be used as toppings for ice-cream.
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