September ’11: Coffee Blond Brownies

Not too sweet and quite fudgy.  Pretty strong coffee flavour.

Adapted from The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1984

Yield: 28-35 brownies

Ingredients

Dark brown sugar……………………….1 lb [reduced to half]
Unsalted butter………………………….1 1/2 sticks
Espresso powder………………………..2 tablespoons
Hot water………………………………….1 tablespoon
Eggs…………………………………………2
Vanilla……………………………………..2 tablespoons
Unbleached all purpose flour……….2 cups
Baking powder…………………………..2 teaspoons
Salt………………………………………….1/2 teaspoon
Chopped pecans…………………………1 cup [omitted]
Chocolate chips………………………….1 cup

Directions

  1. Heat the brown sugar and butter in a medium-size saucepan over medium-low heat until the butter melts.  Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature.
  2. Preheat oven to 350.  Butter an 13×9 inch baking pan.
  3. When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
  4. Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in the pecans and chocolate.
  5. Spread the mixture evenly in the prepared pan with a rubber spatula.  Bake until lightly browned, 20-25 minutes.  Do not over-bake.
  6. Cool completely and cut into small squares.

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