Sunday, December 19, 2010


This recipe is for Rae and Cheryl and anyone else that wants a super brownie bite.
These make great gifts for any holiday and the leftover bits that you will have after cutting them out with a biscuit cutter will be perfect for serving over or in ice cream.


For the bottom layer

115g Unsalted Butter
70g Semisweet Chocolate (chopped)
1 1/2 Teaspoons Vanilla
1 Teaspoon Instant Espresso Powder
Pinch of Salt
207g Sugar
2 Large Eggs
70g Unbleached All Purpose Flour
170g Toasted Walnuts (chopped)

For the top layer
225g Semisweet Chocolate (chopped)
115g Unsalted Butter
2 Tablespoons Sugar
1/2 Cup Heavy Cream
Pinch of Salt
1 Teaspoon Espresso Powder
1 Teaspoon Vanilla
1 Large Egg
4 Large Egg Yolks

1. Preheat the oven to 325 degrees.

For the bottom layer:
2. Melt the butter and chocolate together over a double boiler. Whisk & remove from heat
3. Stir in the vanilla, espresso powder, & salt.
4. Whisk in the sugar.
5. Add the eggs one at a time, whisking after each addition.
6. Stir in the flour and nuts.
7. Scrape into a 13" X 9" pan that has been lined with parchment paper.

For the top layer:
1. Melt the chocolate and butter together over a double boiler. Whisk & remove from heat.
2. Whisk in the sugar, cream, salt, espresso powder and vanilla.
3. Add the egg and egg yolks one at a time, whisking well after each addition. Stir until smooth.
4. Spread evenly with an offset spatula over the bottom layer.
5. Bake for 25 to 30 minutes. A toothpick inserted in the center should have a bit of moist batter clinging to it. Do not over bake.
6. Cool to room temperature then cover and refrigerate to make cutting easier.


Vicki said...

Oh my gosh, espresso brownies! Count me in! Those leftover bits would be perfect with Haagen-Dazs coffee ice cream. Genious!

Mendy said...


Boy do those look good.

faithy said...

These look wonderful!! I have to make these! Thanks for sharing! :)

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