Pms Brownies

• 3/4 cup walnuts, chopped
• 1 cup cake flour (or 3/4 cup regular flour)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt (or other coarse salt)
• 3/4 teaspoon baking powder
• 1 1/2 tablespoons espresso beans, powder
• 3 ounces unsweetened chocolate, chopped
• 3/4 cup butter, room temperature
• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 teaspoon vanilla

1. Preheat oven to 350u0b0F.
2. Spray a 8x8-inch pan with Pam (cooking spray) then line pan with aluminum foil and spray foil lined pan with Pam. Set aside.
3. Spread walnuts on a cookie sheet and toast until browned (5-8 minutes). Set aside.
4. In a small bowl sift together next 4 ingredients (flour - baking powder). Stir in espresso. Set aside.
5. In a double boiler (or an improvised one using a medium saucepan with simmering water and topped with another bowl or pan), over simmering water and low heat melt the butter and chocolate in the top pan (or bowl), stirring frequently until melted and smooth. Remove from heat and stir in sugar.
6. Whisk in eggs and vanilla and stir in flour mixture and nuts.
7. Pour batter into prepared pan.
8. Bake for 30-40 minutes or until crust forms on top and center is still a little gooey. Cool on a rack.
9. Refrigerate for 2 hours.
10. Cut into 1-inch squares.

walnuts, cake flour, cocoa, kosher salt, baking powder, espresso beans, chocolate, butter, sugar, eggs, vanilla

Taken from www.food.com/recipe/pms-brownies-161766 (may not work)