Easy Italian Recipes
I’ve been thinking of making these brownies ever since I saw them on a fellow foodie’s blog, Cinnamon Spice & Everything Nice.
The recipe was originally created by Tyler Florence for Amaretto chocolate brownies but with no Amaretto around, she used strong espresso coffee. I liked that idea too and introduce you to her adaptation of the original recipe with the new one.
I love brownies with walnuts but do prefer them denser and more chewy like Cinnamon Spice and Everything Nice’s turned out. She also added cocoa whipped cream to add to their decadence which is a nice touch. I’m going out to buy a 9×9 pan so look out for more decadent brownie recipes in future. Anyone have a special brownie recipe that they recommend?
Here’s the full recipe:
Italian Espresso Chocolate Brownies
2 sticks unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips
1 and 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch salt
4 large eggs
2 cups sugar
1 tablespoon Instant Italian Espresso dissolved in 2 tablespoons boiling water or 2 tablespoons Amaretto (or 2 tablespoons of a strong espresso shot)
1 and 1/2 cups chopped walnuts
Preheat oven to 350 degrees F.
Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don’t stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.
Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and Espresso in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon.
Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares.
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