Saturday, September 19, 2009

Deep Dark Brownies

I recvd this recipe on a anniversary gift from one of my dear friends.
She knows me well, and is allowed to give me food as gifts!
She had it all done up in a lovely canister jar, with all the dry ingredients, and the recipe tucked inside.
YUM, is all I can say.
(and thank you!)
Decaf Bustelo Instant Espresso is the key ingredient.


Deep Dark Brownies
2/3 cup of Dark Cocoa (I use half black, half Dutch process cocoa) 55 grams
1-1/2 cups sugar / 300 grams
½ cup confectioners’ sugar / 60 grams
¾ teaspoon salt / 5 grams
1 cup Unbleached all-purpose flour (I use half or more whole wheat) 120 grams
1 tablespoon espresso powder / 6 grams
1 cup toasted pecans ( or walnuts optional)
1 cup chocolate chips (optional – I use half cup mini chips)
3 large eggs
½ cup vegetable oil / 112 grams
2 tablespoons water of strong coffee / 24 grams
Whisk together the cocoa, sugars, salt, flour, espresso powder and nuts and chocolate chips (if using). Add eggs, oil and water or coffee, blend until mixed.
Pour mixture to 8 x 8 inch or 9 x 9 inch lightly greased pan and bake at 350 for 25-30 minutes. Cool for 1 hour or longer before cutting.
Yield-10-12 brownies.