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Brownies

October 15, 2006

Brownies

1/2 cup unbleached all-purpose flour

1/2 teaspoon baking powder

2 tablespoons Dutch-processed cocoa powder

1 tablespoon warm water

1 tablespoon vanilla extract

1/2 teaspoon instant espresso powder

2 tablespoons unsalted butter

3 ounces semisweet chocolate, chopped fine

1/2 cup sugar

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1/8 teaspoon salt

1 large egg, lightly beaten

Adjust an oven rack to middle position and heat oven to 350 degrees. Line an 8-inch-square metal baking pan with parchment paper or foil, then lightly coat with vegetable oil spray.

Whisk flour and baking powder together in small bowl; set aside. In separate bowl, whisk cocoa, water, vanilla and espresso powder together; set aside. Microwave butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until mixture is smooth. Whisk in sugar and salt until completely incorporated. Whisk in cocoa mixture, then whisk in egg. Stir in flour mixture until just incorporated.

Pour batter into prepared pan and smooth top. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating pan halfway through baking (do not overbake). Cool completely on wire rack, about 1 hour, lift brownies out of pan by grasping onto parchment paper, and cut into 12 brownies.

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