Yield: 24 Brownies
|\N \N||-Sue Woodward|
|¾ cup||Unsalted butter|
|4 ounces||Unsweetened chocolate; chopped|
|1 tablespoon||Instant espresso powder|
|1½ teaspoon||Vanilla extract|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|3 larges||Eggs; beaten to blend|
|1 cup||Semiwsweet chocolate chips|
Preheat oven to 350~. Butter 13"x9"x2" baking pan. Melt butter and chocolate in heavy med. saucepan over med-low heat, stirring until smooth. Mix in 1.¾ cups sugar and espresso powder. Remove from heat. Stir in vanilla. Mix flour, cinnamon, nutmeg, and salt in lg.
bowl. Add chocolate mixture and eggs and stir just until blended.
Stir in chocolate chips.
Pour batter into prepared pan. Bake until tester inserted in center comes out with moist crumbs attached, about 30 mins. Transfer to rack; cool completely. Can be made 1 day ahead. Cover with foil and store at room temp.
Source: Bon Appetit, 9/95