Fudge Brownies

[Megan Blocker]

Fudge Brownies

Serves 20 as Dessert.

This recipe is based on the one my mother always used, from "The Everyday Gourmet." It's pretty similar to the original, but calls for a bit more chocolate and the addition of espresso, which is my favorite flavor to add to almost every chocolate dessert.

You'll notice that nuts are noticeably absent...I don't like them in my brownies, but feel free to add them to yours, if you're so inclined.

• 5 oz unsweetened chocolate
  
• 1 c butter
  
• 4 large eggs
  
• 2 c sugar
  
• 1-1/2 c flour
  
• 2 tsp instant espresso powder
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 6 oz semi-sweet chocolate chips
  
• 2 tsp pure vanilla extract
  

Preheat the oven to 350 degrees Fahrenheit. Grease a 13"x9" inch baking pan.

In a double boiler set over low heat, melt the butter with the chocolate. Cool the mixture slightly.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and add the sugar, gradually. Add the chocolate mixture and beat well. Add the flour, espresso powder, baking powder, and salt, mixing well after each addition.

Using a rubber spatula, fold in the chocoloate chips and vanilla. Pour batter into the prepared pan and bake for 25-30 minutes. Cool pan on a wire rack before cutting into squares.

Keywords: Dessert, Easy, Chocolate

( RG1405 )