Makes about 2 dozen brownies
|12||squares (1 ounce each) semisweet chocolate, coarsely chopped|
|2||tablespoons instant espresso powder|
|2||tablespoons boiling water|
|1-1/2||cups all-purpose flour|
|1-1/4||teaspoons ground cinnamon|
|1||teaspoon baking powder|
|1/2||cup (1 stick) butter|
|Powdered sugar (optional)|
- Preheat oven to 350°F. Grease and flour 13X9-inch baking pan; set aside. Melt chocolate in small heavy saucepan over very low heat, stirring constantly; set aside. Dissolve espresso in water; set aside.
- Combine flour, cinnamon, baking powder and salt in medium bowl; set aside.
- Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy. Beat in eggs, one at a time, until well blended. Beat in chocolate and espresso mixture. Gradually beat in flour mixture on low speed until blended; beat 1 minute on medium speed. Spread batter into prepared pan.
- Bake 30 to 35 minutes or until center is set. Cool completely on wire rack. Cut into squares. Dust with powdered sugar, if desired.
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