Shelly's Recipe

CHOCOLATE ESPRESSO BROWNIES

Category: Brownies/Blondies

6 oz extra bittersweet chocolate
1 1/3 cups stirred flour
3/4 tsp baking powder
1/4 tsp salt
4 tsp instant espresso powder
4 eggs, one at a time, beating after each addition 1 2/3 cups sugar
2 tsp vanilla extract
2/3 cup vegetable oil

Coffee Brandy Buttercream Frosting
1/3 cup semi-sweet mini-chocolate chips

Preheat oven to 350. Spray a 13x9 inch baking pan with cooking spray. In a small pan, melt chocolate in a double boiler. Cool slightly Combine dry ingredients and set aside.

Beat eggs until thick and light in color. Gradually add sugar, beating until well blended. Stir in next 3 ingredients. Blend in. Stir in dry ingredients.

Pour batter into prepared pan and bake for 25-30 minutes, or until a wooden toothpick comes out clean. Cool in pan on wire rack, the chill for easier frosting. Frost with buttercream and sprinkle with chocolate chips. Chill to set frosting before cutting.

Coffee Brandy Buttercream Frosting
2 egg yolks
4 tbsp unsalted butter
2-4 tsp brandy or cognac
1 tsp instant espresso powder
1 1/2 cups confectioners sugar

In a small bowl, blend first 3 ingredients until light an fluffy. Add espresso and sugar; beating until smooth. Add additional brandy to taste but not enough to make frosting runny.