by queenie_nyc
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queenie_nyc's Notes:
Expand4 ounces unsweetened chocolate Ask a question about this ingredient
1 cup butter Ask a question about this ingredient
4 eggs Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
1 1/2 cup flour Ask a question about this ingredient
1 tablespoon instant espresso powder Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
6 ounces semi-sweet chocolate chips Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
Pre-heat the oven to 350°F. Grease a 13x9 baking pan and set aside.
Ask a question about this stepMelt the butter and chocolate together in a double-boiler set over very low heat. Allow to cool slightly.
Ask a question about this stepBeat the eggs and sugar together until pale yellow. Add the cooled chocolate mixture and beat until well-combined. Mix in the flour, espresso powder, baking powder and salt and stir until combined. Fold in the chocolate chips and vanilla.
Ask a question about this stepPour the batter into the prepared pan and back 25-30 minutes, until just set in the center. Allow to cool on a rack before cutting.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
