Espresso Brownies from ICE Class

These brownies are very moist with a hint of espresso flavor–the perfect ending to any meal. This recipe comes from my Cookies Unlimited class at ICE (Institute of Culinary Education) in NYC. I thought these brownies came out great. Our chef/teacher, Victoria, said that if we wanted, we could double the recipe and get a higher brownie. I made it as is and it was delicious. I cut them into small little pieces because these are super rich and a little goes a long way. I don’t think I would double this recipe. Maybe I’d make 2 batches but prefer it baked this way .  It is super gooey and super dense with a coffee flavor from the espresso powder. These brownies stand out from any other brownie I’ve ever made. Enjoy! Also, if you’d like, you can add 1 cup of chopped walnuts…totally up to you.

Ingredients: 

Use a 9 x 13 inch pan (will yield approx . 24 2-inch brownies)

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate

4 large eggs

2 tablespoons instant espresso powder (I used Medaglia d’Oro, which is available almost everywhere)

1/2 teaspoon salt (regular table salt)

1 teaspoon vanilla extract

2 cups sugar

1 cup all-purpose flour

*1 cup chopped walnuts

Directions:

I learned a little trick here: first spray your pan with Pam cooking spray, then cut parchment paper to fit your pan and place it in there. Next, turn over parchment paper and the side up is nicely greased! Great trick for baking.

Preheat oven to 350 degrees and set rack in the middle of the oven.

Melt the butter in a saucepan over medium heat. Off the heat, add the chocolate. Let stand 2 minutes, then whisk smooth. If the chocolate has not all melted by this time, return the pan to very low heat and stir constantly until it melts.

In a large bowl, whisk the eggs with the espresso powder, salt and vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in the flour.

Scrape the batter into the prepared pan and smooth the top with an offset spatula (worth buying). Bake for about 30 to 35 minutes, or until a toothpick or cake tester comes out clean. Cool completely before cutting. To really make the brownies easier to cut, allow them to solidify completely then refrigerate in the pan overnight.

When you are ready to take them out, transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper from the brownies, then pull away paper. Cut brownies into 2 inch squares (you can actually use a ruler to mark for precision). As you can tell from the photo, we didn’t have time to refrigerate brownies and so cutting was not so great. The next time I make these, I would definitely refrigerate overnight before attempting to cut.

The brownies will keep in a plastic container for several days. For longer, freeze in cellophane.

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