- previous
- 1
- 2
- 3
- | single page
Farro salad with calamari, oranges (Bill Hogan/Chicago Tribune) |
8 ounces unsweetened chocolate, coarsely chopped
½ cup plus 2 tablespoons unsalted butter
2 cups granulated sugar
4 large eggs, lightly beaten
2 tablespoons instant espresso powder (or 2 1/2 packets Starbucks Via Italian Roast)
1 tablespoon coffee-flavored liqueur or 2 teaspoons vanilla
1/8 teaspoon salt
1 cup flour
1 package (10 ounces) dark chocolate morsels or roughly chunked bittersweet chocolate bars
Mocha latte icing:
1 cup confectioners' sugar
1 teaspoon instant espresso powder (or 1/2 packet Starbucks Via Italian Roast)
1 ½ to 2 tablespoons half-and-half or milk
1. Heat oven to 350 degrees. Line the inside of a 13-inch-by-9-inch metal baking pan with heavy-duty foil. Lightly grease the foil.
2. Put unsweetened chocolate and butter into a large, heavy-bottomed saucepan. Melt over very low heat, stirring constantly with a wooden spoon, until smooth. Remove from heat. Stir in granulated sugar until well mixed; stir in eggs until well mixed. Stir in instant espresso powder, coffee liqueur and salt.
3. Stir in flour just until incorporated. Fold in chocolate morsels. Spread batter in prepared pan. Bake until center is just set, but not at all dry, 35-40 minutes. Cool completely in the pan on a wire rack.
4. For icing, mix confectioners' sugar, espresso powder and half-and-half in a small bowl until smooth and slightly runny. Use the tines of a fork to swirl the icing over the brownies. Let stand until set. Gently lift the brownies out of the pan and remove the foil. Cut into 32 squares.
Nutrition information:
Per serving: 223 calories, 12 g fat, 7 g saturated fat, 33 mg cholesterol, 27 g carbohydrates, 3 g protein, 20 mg sodium, 0 g fiber.
foods@tribune.com
½ cup plus 2 tablespoons unsalted butter
2 cups granulated sugar
4 large eggs, lightly beaten
2 tablespoons instant espresso powder (or 2 1/2 packets Starbucks Via Italian Roast)
1 tablespoon coffee-flavored liqueur or 2 teaspoons vanilla
1/8 teaspoon salt
1 cup flour
1 package (10 ounces) dark chocolate morsels or roughly chunked bittersweet chocolate bars
Mocha latte icing:
1 cup confectioners' sugar
1 teaspoon instant espresso powder (or 1/2 packet Starbucks Via Italian Roast)
1 ½ to 2 tablespoons half-and-half or milk
1. Heat oven to 350 degrees. Line the inside of a 13-inch-by-9-inch metal baking pan with heavy-duty foil. Lightly grease the foil.
2. Put unsweetened chocolate and butter into a large, heavy-bottomed saucepan. Melt over very low heat, stirring constantly with a wooden spoon, until smooth. Remove from heat. Stir in granulated sugar until well mixed; stir in eggs until well mixed. Stir in instant espresso powder, coffee liqueur and salt.
3. Stir in flour just until incorporated. Fold in chocolate morsels. Spread batter in prepared pan. Bake until center is just set, but not at all dry, 35-40 minutes. Cool completely in the pan on a wire rack.
4. For icing, mix confectioners' sugar, espresso powder and half-and-half in a small bowl until smooth and slightly runny. Use the tines of a fork to swirl the icing over the brownies. Let stand until set. Gently lift the brownies out of the pan and remove the foil. Cut into 32 squares.
Nutrition information:
Per serving: 223 calories, 12 g fat, 7 g saturated fat, 33 mg cholesterol, 27 g carbohydrates, 3 g protein, 20 mg sodium, 0 g fiber.
foods@tribune.com
