Cappuccino Brownies
- 1/2 c. (1 stick) unsalted butter, softened (plus some for pan)
- 4 oz. unsweetened chocolate, coarsely chopped
- 1 1/2 c. sugar
- 1 Tbsp. instant Espresso powder
- 2 tsp. vanilla
- 4 large eggs, lightly beaten
- 1 c. all-purpose flour
- 3/4 tsp. cinnamon (ground)
- 1/2 tsp. nutmeg (ground)
- 1/4 tsp. salt
- 3/4 c. semi-sweet chocolate chips
- Preheat oven to 325u0b0. Butter a 9-inch square pan; line bottom with wax paper or parchment. Coat paper with butter and set aside. In a 4 to 5-quart saucepan over very low heat, stir together chocolate and butter until completely melted. Let cool slightly, then mix in sugar, Espresso, vanilla and eggs with a whisk. In a small bowl, whisk together flour, cinnamon, nutmeg and salt. Add to chocolate mixture and stir until just combined (do not overmix). Fold in chocolate chips. Pour batter into prepared pan; bake on center rack until toothpick inserted in center comes out slightly wet with a few moist crumbs attached (30 to 40 minutes). Let cool completely. Run knife around edges; invert and cut.
unsalted butter, unsweetened chocolate, sugar, espresso powder, vanilla, eggs, flour, cinnamon, nutmeg, salt, semisweet chocolate chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=119858 (may not work)