Combining dark chocolate with a shot of espresso and baked into brownie form, these snacks will disappear quickly.
Prep time: 10 minutes
Total time: 45 minutes
Yield: 24 brownies
- 3 oz. bittersweet chocolate nibs
- 1/3 cup unsalted butter and extra
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup white sugar
- 2 oz. Kahlua liquor and extra
- 2 eggs, lightly beaten
- 1 cup confectioners sugar
- 1 teaspoon instant coffee
Preheat oven to 350 degrees Fahrenheit.
Melt butter and chocolate nibs in saucepan over medium heat.
Combine flour, salt and baking soda in a large mixing bowl and stir, about 1 minute. Indent.
Pour melted butter and chocolate combo into flour. Stir until blended, about 1 minute. Pour sugar and egg combo into batter, stir until blended, about 2 minutes.
Lightly grease a baking pan. Pour batter into pan. Place on center rack of oven. Bake for 30 minutes, or until a toothpick pulls away cleanly when placed in the center. Set aside.
To make a glaze. Pour .5 cup of confectioners sugar in saucepan, add instant coffee, slowly add 2 tbs. liquor. Stirring constantly until sugar gels into icing. Pour over top of brownies.