Brownies with Espresso Coffee
Brownies with Espresso Coffee
Rating: (1 rated)
  • 3/4 cup (180 ml) all-purpose flour, sifted
  • 1/4 cup (60 ml) cocoa, sifted
  • 1/4 teaspoon (1 ml) salt
  • 6 oz (170 g) semi-sweet chocolate, chopped
  • 3/4 cup (180 ml) unsalted butter, cut in cubes
  • 1 cup (250 ml) sugar
  • 3 eggs
  • 6 small scoops vanilla ice cream
  • 3/4 cup (180 ml) espresso coffee
  • Preparation
  • With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter a 8-inch (20-cm) square cake pan and line with parchment paper, letting paper hang over 2 opposite sides. Butter two other sides.
  • In a bowl, combine the flour, cocoa and salt. Set aside.
  • In a double-boiler, melt chocolate and butter. Remove bowl from double-boiler. Whisk in the sugar. Add the eggs, one at a time, and beat for 2 minutes. With a wooden spoon, fold in the dry ingredients. Pour the batter in the cake pan and bake for 25 to 30 minutes or until the centre is firm but moist.
  • Let cool in the pan for approximately 4 hours. Unmould and cut into squares.
  • Description
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