Chocolate & Coffee Brownies

• 4 ounces Ghiradelli semisweet chocolate baking bar
• 1/2 cup unsalted butter, cut into pieces
• 1/8 teaspoon Medaglia D'oro Instant Espresso Coffee
• 1 cup brown sugar, packed
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon Kahlua liqueur
• 2 large eggs
• 1 cup flour, plus extra for dusting the pan
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1/3 cup Hersey's Special Dark chocolate chips
• 1/3 cup chopped walnuts or pecans, lightly toasted
• Confectioners' Sugar for dusting (optional)

1. Preheat oven to 350 degrees Fahrenheit. Butter and flour an 8"x8" square or 9" round pan.
2. Sift or whisk flour, baking powder, salt and cayenne together in a small bowl. Set aside.
3. In a small bowl, combine brown sugar and instant espresso, and in another (much smaller) bowl, combine the vanilla and Kahlua. Set these aside, too.
4. Bring your eggs to room temperature by gently submerging them in a glass of warm (not hot) water.
5. Is that your oven, all preheated and ready to go? Well, then, put 1/3 c. chopped walnuts or pecans on a cookie sheet (with edges) and toast for 10 minutes--be sure to turn the nuts at least once during this time. And, be quite careful not to burn them (if you can smell them, it is probable that they are done.)
6. Alright, now you're ready to go. Break up the Ghiradelli chocolate bar, and the cut up cold butter and place in a medium saucepan (or pot), over low heat. Use a whisk to create a smooth mixture of the two, as they melt. Once the mixture is smooth, take it off the heat and walk away for 5-10 minutes and allow it to cool. It doesn't need to be room temperature, but it needs to be cool enough so that it doesn't cook the eggs you're about to add.
7. When the chocolate and butter mixture has cooled:rnrnStir in brown sugar mixture and the Kahlua and vanilla. rnAdd eggs (now room temperature), mixing well.rnSlowly fold the flour mixture into the chocolate mixture, until just incorporated. Do not over mix.rnStir in chips and nuts.rnPour batter into prepared panrnBake for 30-35 minutes at 350 degrees, until the tester comes out with just a little bit of dough (almost clean)rnWhen the brownies reach room temperature (or, you know, almost room temperature) lightly dust with sifted confectioners' sugar. You should have about 12 brownies.

ghiradelli semisweet chocolate baking, unsalted butter, espresso coffee, brown sugar, vanilla, kahlua liqueur, eggs, flour, baking powder, salt, cayenne pepper, chocolate chips, walnuts, confectioners

Taken from food52.com/recipes/11297-chocolate-coffee-brownies (may not work)