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Espresso Kahlua Brownies
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A chewy brownie with an intense coffee flavor.
1 stick (1/2 cup) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped
2 large eggs
1-1/4 cups sugar
1 tsp. vanilla
3 tbl. instant espresso powder
2 tbl. Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
25 espresso coffee beans
Preheat oven to 350°. Butter and flour a 9-inch square baking pan, knocking out excess flour.
In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
Spread batter evenly in pan and arrange coffee beans in 5 rows of
5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
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