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Home -> Baked Goods -> Bars, Cookies and Brownies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 ounces chopped semisweet chocolate 1 cup butter, diced 1 tsp. instant espresso powder 1 1/2 cups sugar 4 large eggs 1 tsp. vanilla extract pinch salt 1 cup sifted all purpose flour 8 ounces chopped bittersweet chocolate 3/4 cup chopped, toasted hazelnuts(optional)
Directions
Preheat oven to 350 degrees. Butter a 9x9 inch baking pan. Combine semisweet chocolate and butter in the top of a double boiler over simmering water. Melt and stir until smooth. Remove mixture from over double boiler and stir in espresso powder. Cool mixture completely. Beat together sugar, eggs, salt and vanilla in a large bowl until blended. Stir in chocolate mixture and flour until blended. Stir in bittersweet chocolate and hazelnuts. Pour batter into the prepared pan. Bake about 55 minutes until a toothpick comes out sticky but not wet. Transfer pan to a rack and cool completely. Cut into 16 squares.
Makes 16 brownies.
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