THE ULTIMATE CHOCOLATE BROWNIE

THE ULTIMATE CHOCOLATE BROWNIE image

Yield 9 brownies

Number Of Ingredients 18

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4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cubed
2 Tbsp cocoa powder
1 Tbsp instant coffee granules
1 1/2 cups sugar
1 tsp vanilla extract
1/4 tsp table salt
3 eggs
1 cup all-purpose flour
3/4 cup walnuts, toasted and chopped (optional)
Optional Raspberry Cheesecake Truffle Topping:
4 ounces cream cheese, softened
1/4 cup sugar
zest from 1 lemon, minced
juice of 1/2 lemon
pinch of salt
1 egg
1 cup fresh or frozen raspberries

Steps:

1. Preheat oven to 350. Spray an 8x8 pan with cooking spray. 2. Melt chocolate, butter, cocoa powder and coffee in a double boiler. Stir until totally smooth. 3. Transfer chocolate mixture to a mixing bowl. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addtion. Fold in flour and nuts. 4. Spread batter in prepared pan and bake 30-40 minutes. Cool completely on a rack before cutting. Raspberry Brownie Instructions: 1. Prepare brownie batter through step 4. DO NOT BAKE. 2. Beat cream cheese, sugar, lemon zest, juice and salt in a bowl until smooth. Blend in the egg. 3. Spread cheese mixture over unbaked brownie batter by tilting the pan (to avoid blending the batters). Top with raspberries. 4. Bake 60 minutes, or until cheesecake is set and golden around edges. (a toothpick will come out gooey, it's ok) Cool brownies in pan; cover and chill overnight. To cut, coat a knife with nonstick spray and slice into squares.