Espresso Chocolate Brownies

Ok. Coffee isn’t local, but picking up the best beans from your favourite local roaster is the next best thing. And speaking of next best thing….coffee and chocolate together? So good.

½ cup butter
2 squares unsweetened chocolate
1 to 2 Tbsp ground espresso beans
(the finer the grind, the better)
1 cup + 2 Tbsp granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup flour
Pinch of salt

Preheat oven to 325F. Line an 8-in square baking with parchment paper.
In a saucepan set over medium heat, melt butterwith chocolate and espresso. Remove from heat and stir in sugar until dissolved. Beat in eggs, one at a time,
then vanilla. Stir in flour and salt just until absorbed.
Spoon batter into pan. Bake for 40 minutes. They will still be gooey inside. Cool completely, if you can wait, and glaze. Cut into squares and devour!
Coffee Chocolate Glaze: Simmer ½ cup heavy cream with ¼ cup coffee liqueur. Remove from heat and whisk in 6-oz chopped bittersweet or dark chocolate.
Whisk in a big pat of butter. Refrigerate to cool and thicken, however chocolate should still be pourable. Pour over brownies and smooth top.

Source:Espresso Chocolate Brownies

Espresso Chocolate Brownies