I’m back! After a long holiday break, I have returned, and I have a delicious recipe in store for you. These are basically double chocolate brownies, brownies with caramel chocolate melted on top. The recipe calls for a teaspoon of instant espresso powder, which I love. The taste doesn’t come through in the final product, however, what it does do is amplify the chocolate flavor.
- 2/3 cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup (1 1/2 sticks) Unsalted Butter
- 1/2 cup Cocoa Powder
- 1 teaspoon Instant Espresso Powder, or instant coffee
- 1 cup Sugar
- 2 teaspoons Vanilla Extract
- 3 Large Eggs
- 1 package Ghirardelli truffle squares, 10 pieces
Preheat your oven to 325F. Line a 9×9 baking pan with foil and spray foil with cooking spray.
In a small bowl, whisk together your flour, baking powder, and salt.
In a medium saucepan, melt your butter and sugar. Remove saucepan from the heat once the butter has melted and sugar is incorporated. Mix in your cocoa powder, espresso powder, and vanilla, whisk/mix until smooth. Add your eggs, one at a time, mixing well between each addition. Add your flour and mix until just combined.
Pour batter into your foil lined baking dish and spread evenly, bake for 25 minutes, or until a toothpick comes out clean – there may be crumbs but no batter.
While your brownies are baking, chop your chocolate squares into pieces (roughly into quarters) and set aside.
Once your brownies are done, immediately sprinkle the chopped chocolate squares evenly over top. Move the brownies to a wire cooling rack for about 20-30 minutes, or until they are cool to the touch.
Lift the brownies out of the pan by the foil, remove the foil, and cut brownies into your desired size bars. Enjoy!