recipe: pms espresso-chocolate-walnut brownies

debbie814May 23, 2004

Here's a fun recipe taken from the "Dressed to Grill" cookbook that I received from Claire in the cooking forum swap.

PMS Espresso-Chocolate-Walnut Brownies

(Light, gooey and very chocolaty, with just the right amount of buzz to counter a monthly mood attack. On the bodacious brownie scale, a 10!)

Vegetable-oil cooking spray

¾ cups chopped walnuts

1 cup cake flour, or ¾ cup all purpose flour

¼ cup unsweetened cocoa powder

¼ teaspoon kosher salt

¾ teaspoon baking powder

1 ½ tablespoons finely ground espresso beans

3 ounces unsweetened chocolate, finely chopped

¾ cup (1 ½ sticks) unsalted butter at room temp

1 ½ cups sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray an 8 x 8" baking dish with cooking spray. Line the pan with aluminum foil; then spray the foil with cooking spray.

Spread the walnuts on a rimmed baking sheet and toast in the oven until lightly browned, about 6 to 8 minutes. Set aside to cool.

Meanwhile, sift together the flour, cocoa powder, salt and baking powder into a small bowl. Stir in the ground espresso and set aside.

Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts.

Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, but not "Baywatch" jiggly, about 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate 2 hours. Cut into 1 inch squares to serve.

Makes 64 bite size brownies.

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ginger_st_thomas

Think you could use instant coffee?

    Bookmark   May 24, 2004 at 6:20AM
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debbie814

Ginger, I'd give it a try with the instant if you can't get the espresso beans. I'm going to buy a very small quantity just for the recipe.

    Bookmark   May 25, 2004 at 6:24AM
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ginger_st_thomas

OK, thanks Debbie!

    Bookmark   May 25, 2004 at 7:44PM
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Sylvia

This sounds really great but for some reason I can't see any of the fractions, they all show as asterisks. *

Could you give the fraction amounts please? I'd love to try these.

    Bookmark   May 26, 2004 at 6:51PM
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ginger_st_thomas

3/4 cups chopped walnuts

1 cup cake flour, or 3/4 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon kosher salt

3/4 teaspoon baking powder

1 1/2 tablespoons finely ground espresso beans

3 ounces unsweetened chocolate, finely chopped

3/4 cup (1 1/2 sticks) unsalted butter at room temp

1 1/2 cups sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray an 8 x 8" baking dish with cooking spray. Line the pan with aluminum foil; then spray the foil with cooking spray.

Spread the walnuts on a rimmed baking sheet and toast in the oven until lightly browned, about 6 to 8 minutes. Set aside to cool.

Meanwhile, sift together the flour, cocoa powder, salt and baking powder into a small bowl. Stir in the ground espresso and set aside.

Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a large heat proof bowl and set over the simmering water. Turn the heat to low. Melt the chocolate and butter, stirring frequently, until completely smooth. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in the flour mixture just until the flour is absorbed. Stir in the nuts.

Pour the batter evenly into the pan. Bake until a crust forms on top and the center is still somewhat gooey, but not "Baywatch" jiggly, about 30 to 35 minutes. Cool in the pan set on a rack. Refrigerate 2 hours. Cut into 1 inch squares to serve.

    Bookmark   May 27, 2004 at 5:54AM
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debbie814

I finally made these brownies tonight and they are just as the recipe states - light, gooey and very chocolaty. On the bodacious brownie scale, a 10!

    Bookmark   June 29, 2004 at 9:47PM
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JessyFeldm_speakeasy

Uh, does 'PMS' stand for what I think it does?

    Bookmark   July 1, 2004 at 12:55PM
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cookingrvc

This just may be one of my Wednesday morning office offerings.

Sue

    Bookmark   July 11, 2004 at 12:08PM
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