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Categories:
unsalted butter bittersweet chocolate baking chocolate sugar eggs vanilla Espresso powder salt flour walnuts
Viewed: 102 - Published at: 7 years agoIngredients
- 5 tablespoons unsalted butter, cut in pieces
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 34 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 teaspoon instant espresso powder, but really good (optional)
- 14 teaspoon salt
- 13 cup flour
- 1 cup chopped walnuts
Method
- Heat oven to 325 degrees.
- Line an 8-inch square baking pan with foil; butter the foil.
- Microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
- Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy).
- Whisk in eggs, one at a time.
- Whisk in vanilla.
- Gently stir in espresso, salt and flour just until blended.
- With a rubber spatula, fold in walnuts.
- Scrape batter into prepared pan; smooth top.
- Bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached.
- Cool in pan on wire rack.
- Invert on rack, peel off foil and invert onto a cutting board.
- Cut into 16 squares.
