So these brownies are dense and dark and full of caffeine. A friend of mine from middle school gave me the first version of this recipe after we made a batch for a school event. I’ve been baking them ever since.
Servings: 3 dozen
Total Time: 90 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients
10 oz unsweetened baking chocolate, roughly chopped
1/4 C butter, unsalted and cut into tablespoons
3/4 C roasted espresso beans, ground fine/extra-fine
2 1/2 C granulated sugar
1 3/4 C walnuts, chopped
4 oz semi-sweet baking chocolate, roughly chopped
1/2 tsp salt
1 1/2 tsp vanilla
6 eggs
1 3/4 C all-purpose flour
Preparation
- Preheat oven to 300 F
- Line bottom of 9″x13″ baking pan with generously buttered parchment paper.
- Melt 10 oz semi-sweet baking chocolate and margarine, stirring constantly until smooth. Remove from heat.
- In a large bowl, thoroughly mix ground coffee and sugar with electric mixer on low. Increase speed to medium and gradually add melted chocolate mixture, salt, and vanilla.
- Beat until well combined.
- Add eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low. Gradually add flour, beating until just incorporated.
- Stir in walnuts and remaining 4 oz of chocolate.
- Spread batter evenly in prepared pan. Bake 55-60 minutes or until the top is glossy and toothpick inserted in center comes out almost clean.
- Remove from oven and cool completely on wire rack.
Nutrition Facts
Calories: 193
Fat (g): 11
Carbs (g): 23
Sugar (g): 15
Protein (g): 4
Cholesterol (mg): 31
Sodium (mg): 55
Potassium (mg): 37
Fiber(g): 2
Vitamin A (%): 3
Vitamin C (%): 0
Calcium (%): 1
Iron (%): 7
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.