While I try to be an equal opportunity baker, I must confess that my ideal late night indulgence includes some combination of chocolate and coffee and my favorite brownies hit the spot every time.
These brownies are rich and decadent, with a fudgy interior and a cake-like crust. When I really want to be decadent, I brush the top of the brownie with a little bit of Kahlua and top with (my favorite) Starbucks Java Chip ice cream.
Best of all, these brownies are easy to make-you can mix all of the ingredients by hand in the top of a double boiler.
1/2 cup (1 stick) unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped
1 1/3 cup sugar
3 large eggs
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/4 teaspoon salt
1/3 cup toasted walnuts
3/4 cups all-purpose flour, unsifted
1. Preheat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all side.
2. Melt the butter and chocolate in a double boiler, stirring until smooth. Remove from heat and stir in sugar. Stir in the eggs, one at a time, then add the cocoa powder, vanilla extract, espresso powder, salt, and walnuts. Fold in the flour until well combined.
3. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out with a few crumbs, about 35 minutes. Let cool slightly in pan for about 10 minutes. Lift brownies from pan using parchment paper and transfer to wire rack to cool completely before cutting. Brownies can be stored at room temperature in an airtight container for up to three days.