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Brownies For Smores Bruschetta
From the August 2010 issue of Cuisine at home
Makes: 24 brownies
Total Time: 35 minutes
| 1 | cup all-purpose flour |
| 1⁄4 | cup unsweetened cocoa powder |
| 1 | tsp. baking powder |
| 1⁄4 | tsp. table salt |
| 12 | oz. semisweet chocolate (chips or chopped) |
| 1 1⁄2 | cups sugar |
| 12 | Tbsp. unsalted butter |
| 4 | eggs |
| 1 | Tbsp. vanilla extract |
| 1 | tsp. espresso powder (optional) |
Nutrition Information
Per brownie: 183 cal; 10g total fat (6g sat); 45mg chol; 57mg sodium; 23g total carbs; 1g fiber; 3g protein
Preheat oven to 350°. Line an 11×17 jelly roll pan with parchment paper and coat with nonstick spray.
Whisk together flour, cocoa, baking powder, and salt in a bowl until blended; set aside.
Melt semisweet chocolate, sugar, and butter in a medium saucepan over low heat, stirring periodically to avoid scorching. Whisk in eggs one at a time. Whisk in vanilla and espresso powder. Remove from heat and cool slightly.
Fold flour-cocoa mixture into melted chocolate until combined. Transfer batter to prepared pan, spreading it to the edges. Bake 15–20 minutes. Cool completely, turn brownies out of pan, peel away parchment, and cut brownies into 24 rectangles.