Espresso Kahlua Brownies

• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 3 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 3 tablespoons instant espresso powder
• 2 tablespoons Kahlua or other coffee-flavored liqueur
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 25 espresso coffee beans

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)