ESPRESSO-WALNUT BROWNIES
These are really great espresso brownies and you can taste the coffee, but it's not overpowering. I make them for the office quite a lot and they're always gone the same day. The refrigeration step is important - it's hard to wait, but it makes a difference!
Provided by Kristie Warren
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
- Place walnuts on a baking sheet.
- Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
- Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
- Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth, 3 to 4 minutes.
- Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
- Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
- Remove from the oven and set the pan on a wire rack to cool to completely, about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 26.4 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 86.6 mg, Sugar 19.1 g
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