Espresso Kahlua Brownies

  1. Preheat oven to 350F.
  2. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  3. In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth.
  4. Cool chocolate mixture to lukewarm.
  5. In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlua until mixture is thickened and pale.
  6. Beat in chocolate mixture.
  7. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
  8. Spread batter evenly in pan and arrange coffee beans in 5 rows of
  9. 5 beans each.
  10. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it.
  11. Cool brownies completely in pan on a rack before cutting into 25 squares.
  12. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

unsalted butter, chocolate, eggs, sugar, vanilla, espresso powder, kahlua, flour, baking powder, salt, coffee beans

Taken from www.epicurious.com/recipes/food/views/espresso-kahlua-brownies-13632 (may not work)

Another recipe

Switch theme