This recipe comes from our February Chef of the Month, Alekka Sweeney. Valentine’s Day is approaching and we all like to take this time to indulge in some dessert. This recipe caters to anyone with a sweet tooth and love for all things chocolate. Take a break from your New Year’s diet and enjoy the finer things in life… and one of those things is sugar!
Chocolate Espresso Brownies
Yields 32 brownies
1 1/2 sticks (3/4 cup) unsalted butter
5 oz unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant-espresso powder
1 teaspoon vanilla
1/2 teaspoon kosher salt
4 large eggs
1 cup all-purpose flour
3/4 cup 64% Chocolate pistols (I prefer Valrhona)
- Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
- Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
- Toss together flour and chocolate pistols in another bowl and add to batter, stirring until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes –be careful not to overbake.
- Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by holding both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.
Love this recipe? Get in contact with Chef Alekka and visit her shop Give Me Some Sugar if you’re in the Chicago area so you can learn to bake like a pro!
Website: Give Me Some Sugar
Facebook: Give Me Some Sugar