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| Grown-Up Brownies submitted by Mom Johnson |
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Description
A version of Espresso Brownie Cake wonderful for that chocolate craving we women occassionally get. From the January 2004 edition of Sunset magazine.
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Directions
In a 2-3 quart pan, combine 1/2 cup butter and the unsweetened chocolate. Stir often over low heat until melted and smooth. Remove from heat and beat in granulated sugar, 3 T. espresso powder, the eggs, and vanilla until well blended. Stir in the flour just until incorporated. Pour batter into a lightly buttered 8 or 9 inch cake pan with removeable rim. Bake at 350 degrees until center springs back when gently pressed...about 20 minutes. Let cool completely in pan on a rack for about an hour.
In a bowl, combine remaining 1/4 cup butter and 1 T. espresso powder with the powdered sugar and 2 T. liqueur. With an electric mixer on medium speed, beat mixture until smooth and fluffy, adding up to 1 more T. liqueur if necessary to make a smooth and spreadable mixture. Spread evenly over the top of the cooled brownie cake.
Place chocolate chips in an unpleated zip-lock plastic bag. Heat in microwave oven on full power at 15 second intervals, squeezing chocolate between intervals until melted and smooth. Squeeze chocolate to one corner of the bag, then cut off about 1/4 inch of the corner. Pipe chocolate decoratively over the buttercream. Chill until chocolate is firm...at least 30 minutes. Just before serving, remove pan rim and cut brownie cake into wedges.
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Printable Version
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Ingredients
 3/4 cup butter, divided
3 oz. unsweetened chocolate
3/4 cup sugar
1/4 cup espresso powder or instant coffee
2 large eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1 1/4 cups powdered sugar
2-3 T. coffee-flavored liqueur or Kahlua
1/3 cup chocolate chips
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