iced espresso brownies
Iced Espresso Brownies 7 ounces Swiss dark chocolate, such as Lindt Excellence, coarsely chopped 10 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 3/4 cup all-pur...
Ingredients
- 7ounceswiss dark chocolate, such as lindt
- 10tablespoonunsalted butter, softened
- 1teaspoonvanilla extract
- 3/4cupall-purpose flour
- 1/4cupunsweetened alkalized cocoa powder, such
- 2teaspooninstant espresso powder, such as
- 6large eggs (at room temperature)
- 11/2 cups granulated sugar
Directions
- 1
Iced Espresso Brownies 7 ounces Swiss dark chocolate, such as Lindt Excellence, coarsely chopped 10 tablespoons unsalted butter, softened 1
- 2
Line a 15 1/2 x 1 1/2-inch jellyroll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan
- 3
Fold the overhang underneath the pan
- 4
Butter the bottom and sides of the foil-lined pan
- 5
In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the butter, stirring frequently until smooth
- 6
Remove the top part of the double boiler from the bottom
- 7
Transfer the melted chocolate mixture to a small bowl
- 8
stir in the vanilla extract