Chocolate Espresso Brownies
¾ cup butter
5 ounces unsweetened chocolate, chopped
1 tablespoon instant espresso coffee powder (or 3 tablespoons
instant coffee crystals)
2 cups sugar
1 teaspoon vanilla extract
Pinch of salt
4 large eggs
¾ cup all purpose flour
½ cup whipping cream
6 ounces bittersweet chocolate, chopped
Preheat oven to 325 degrees. Line bottom and sides of 8” square baking pan with foil, leave tops of foil accessible. Butter foil.
Stir butter, unsweetened chocolate and coffee powder in heavy saucepan over low heat until melted and smooth. Pour chocolate mixture into large bowl and cool 10 minutes.
Using a hand held electric mixer, beat sugar, vanilla and salt into chocolate mixture. Add eggs one at a time, beating well after each egg. Add flour; beat on low speed until just blended. Pour into prepared pan.
Bake until just firm to touch and tester inserted into center comes out with some thick wet batter attached, about 45 minutes. Cool brownies for 10 minutes, press down on top to level. Cool completely.
Bring cream to simmer in heavy sauce pan. Reduce heat to low, add bittersweet chocolate, whisk until smooth. Pour glaze over brownies.
Chill until firm, about 3 hours. Using foil as a handle, lift brownies from pan, fold down foil sides, cut brownies into 16 squares. Remove from foil, keep refrigerated.