SOOZ'S SUPERNATURAL BROWNIES
My nieces husband passed this recipe to me, although I have not made it I was told this is very good and chocolaty. This was published in Wine Spectacular in March 2008.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 24 2 inch brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a 13x9 inch baking pan, and line with aluminum foil or buttered parchment paper.
- In a small bowl mix the espresso powder with the vanilla extract until powder dissolves.
- In the top part of a double boiler set over barely a simmering water, melt the butter and the chocolate pieces together. Remove from heat, and let cool for 15 minutes.
- In a large bowl, beat the eggs, and whisk in the salt, sugars and vanilla mixture. Fold in the flour until just combined. Stir in the morsels. Pour the batter in the prepared pan.
- Bake for 35 to 40 minutes or until the surface looks shiny and begins to crack. To test doneness, insert a toothpick into the center. It should come out with a few moist crumbs. Let the brownie cool in the pan on a rack before cutting and serving.
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