I've got to chalk this delicious dessert up to Real Simple, gotta love that magazine! Mmmm. It matches dangerously close to Starbuck's espresso brownie, only not QUITE as rich, which is a plus in my book! Here are the ingredients:
- Nonstick vegetable oil spray
- 1/2 cup (1 stick unsalted butter)
- 4 oz. semisweet or bittersweet chocolate, coarsely choped
- 1 Tablespoon instant espresso powder
- 2 large eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a small saucepan, melt the butter and chopped chocolate with the
espresso powder, stirring occasionally; remove from heat.
3. With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick
inserted in the center comes out clean, 30 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang,
lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.
As you can see, they didn't last long sitting out on the counter. =)
Here's how they should really, truly be eaten, with coffee, duh!: