recipe: pms espresso-chocolate-walnut brownies
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
Â¾ cups chopped walnuts
1 cup cake flour, or Â¾ cup all purpose flour
Â¼ cup unsweetened cocoa powder
Â¼ teaspoon kosher salt
Â¾ teaspoon baking powder
1 Â½ tablespoons finely ground espresso beans
3 ounces unsweetened chocolate, finely chopped
Â¾ cup (1 Â½ sticks) unsalted butter at room temp
1 Â½ 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.