Ingredients:
1/2 cup butter, cut into pieces
3 ounces unsweetened chocolate
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 1/4 cups sugar
2 tablespoons instant espresso powder ( instant coffee can also be used)
2 tablespoons Kahlua
1 teaspoon vanilla
3 ounces semisweet chocolate
2 tablespoons butter
1 tablespoon milk
chocolate-covered coffee beans, for garnish (optional)
Directions:
Line an 8×8 baking pan with heavy foil; grease the foil.
Set aside.
In a saucepan, melt the butter and chocolate over low heat; cool to room temperature.
Combine flour, baking powder, and salt; set aside.
Beat eggs, sugar, espresso powder, Kahlua, and vanilla with an electric mixer until combined.
Beat in chocolate mixture.
Add flour mixture, stirring just until combined.
Spread batter evenly in prepared pan.
Bake in a 350 degree oven for 25 minutes (top should be set and dry).
Cool.
Pour Chocolate Glaze over brownies.
Cover and chill for 3 to 4 hours.
Let stand at room temperature for 20 to 30 minutes before lifting brownies from pan using foil.
Cut into bars.
Garnish with chocolate coffee beans if desired.
Chocolate Glaze:.
In a small saucepan, combine semisweet chocolate, butter, and milk.
Cook and stir over low heat until melted and smooth.
Servings: 24
Time preparation: 20 min.
Time total: 45 min.