These fudgy brownies have just a hint of European espresso.
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1/2 cup Land O Lakes® Butter
2 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
2 large Land O Lakes® Eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso powder
2 teaspoons hot water
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder, and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Dissolve espresso powder in hot water. Stir into brownie mixture.
Spread brownie mixture into prepared baking pan. Bake 25-33 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
- Reduce baking temperature by 25°F, if using dark or nonstick baking pan.
- To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake 35-40 minutes or until brownies just begin to pull away from sides of pan.
- For the most tender brownies, stir brownie mixture until smooth. Do not over-mix.
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