A chewy brownie with an intense coffee flavor.

　　

Ingredients

1 stick (1/2 cup) unsalted butter, cut into pieces

　　3 ounces unsweetened chocolate, chopped

　　2 large eggs

　　1 1/4 cups sugar

　　1 teaspoon vanilla

　　3 tablespoons instant espresso powder

　　2 tablespoons Kahlúa or other coffee-flavored liqueur

　　3/4 cup all-purpose flour

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　25 espresso coffee beans

　　

Step 1

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

　　

Step 2

In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.

　　

Step 3

In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.

　　

Step 4

Spread batter evenly in pan and arrange coffee beans in 5 rows of

　　

Step 5

5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.