Espresso Brownies

Time again for "Foodie Friday" hosted by Michael of Designs by Gollum Please stop by her blog and link to all the participants, you'll find some great recipes to try. Also, my good blog friend Suzy, from Kitchen Bouquet started an informal "Flashback Friday" which is also a fantastic place to perhaps catch a recipe you have seen before and forgot to copy it down..here's your chance!

I made these brownies last summer and they are the most decadent brownie I have ever tasted. The flavor from the espresso powder deepens the chocolate aroma and you think you are in heaven! The recipe is adapted from a series of recipes I have found from various blogs...tweak it to your own taste, that's what recipes are for...



This is made in a 8 or 9" square pan, which you may think.."this isn't big enough for my family"... the brownies are so rich, you cut them about half the size of a regualar brownie!

Enjoy, you will not be disappointed!

ESPRESSO BROWNIES
1/2 cup (1 stick) butter, room temp
4 ounces chopped Scharffen Berger unsweetened chocolate
(I put mine through my mini processor)
1 1/2 cups sugar
1 tablespoon Medaglia D'Oro instant espresso coffee
2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 tablespoon Grand Marnier Liqueur or Cointreau
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 tsp orange zest
3/4 cup Ghirardelli Barista Dark Chocolate mini chips, or whatever you have on hand

Preheat oven to 325 degrees, butter a 8-9-inch square baking pan, Set aside.

Combine butter and unsweetened chocolate in a large metal or glass bowl and place over a pan of simmering water (make sure bowl is not touching the water), stirring occasionally, until chocolate is completely melted. Let it cool for 5 minutes. Whisk in the sugar, espresso coffee, vanilla, liqueur and eggs.
Sift together flour, cinnamon, and salt in a small bowl, then add to the chocolate mixture, and stir until just combined, don't overmix. Fold in the orange zest and mini chocolate chips.

Pour into pan and bake 30 to 35 minutes. A toothpick inserted in center of pan should show just a moist crumb.

Cool completely on a wire rack. Remove from pan and cut to size you wish..

Chocolate Icing:
4 cups sifted Confectioner's Sugar
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 teaspoons Medaglia D'Oro instant espresso coffee
6 tablespoons milk

Sift sugar into a large bowl. In small saucepan bring butter, cocoa, espresso coffee and milk to a boil. Stir into sugar mixture; blend thoroughly.

Place cut brownies on a rack on top of a baking sheet lined with waxed paper, so you won't have a mess to clean up! Using any type of ladle, pour warm icing over each brownie, letting it drip over the sides. Decorate as desired...I dusted mine with sanding sugar for an extra pizzazz!

A Special Tribute for Mothers Day


Remember, I am hosting a Mothers Day event the weekend of May 8th. Please stop in and post photos and recipes or special heirloom items from your Mother and Grandmothers! If all goes well, I will have Mr. Linky up and running!