|Name:||Espresso Brownies||Contributor:||Sandy Hattan|
|Key words:||Chocolate, espresso, brownies, cookoff||Category:||Desserts|
|Ingredients:||1 box Betty Crocker Walnut Chocolate Chunk Brownie Mix
1/2-2/3 c chopped walnuts (if you like a lot of walnuts in your brownies)
4-6 rounded Tbsp extra-finely ground DARK roast coffee beans
1 12 oz pkg Ghiradelli Bittersweet (60%) Chocolate chips
Dark roast coffee beans
|Preparation:||Grind a dark roast coffee (French roast or Espresso roast) to a very fine texture, and chop additional walnuts (if desired).
Add extra walnuts and finely ground coffee beans to the dry mix, then follow box directions for making the brownies. Bake according to directions on the box. (I did not add the extra egg for cake-like brownies, but if you prefer a drier brownie, you can add the extra egg).
When done, remove from oven. Melt bittersweet chips in a glass bowl in microwave 30 secs at a time on medium power, stirring each time until smooth, or melt in double boiler, stirring until smooth. Spread melted chocolate over the top of warm brownies. While chocolate is still soft, arrange coffee beans on top according to how many bars you wish to cut.
Let cool completely, cut and enjoy!
|Notes:||Winner of Best Chocolate Dessert at the 2006 Cook-Off.
Very good with a nice full-bodied red wine!
|Equipment:||Coffee grinder or food processor for grinding coffee beans.|