Adding Espresso Powder To Brownies Food

ESPRESSO BROWNIES WITH MOCHA GANACHE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
• For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
• For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

ESPRESSO SWIRL BROWNIES

Steps:

• EQUIPMENT: 9 inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil Preheat the oven to 325°F.
• Position a rack in the lower third of the oven.
• Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water.
• Stir frequently until the mixture is melted and smooth.
• Remove the top the double boiler (or bowl) from the heat.
• Stir in the sugar, vanilla and salt Ad the eggs, one at a time, stirring until each is incorporated before adding the next.
• Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about one minute.
• Spread all but 1/2 of the batter in the prepared pan; set aside.
• Combine the coffee powder with the water; set aside.
• Mix the cream cheese with the sugar and vanilla until smooth.
• Stir in the egg and the coffee mixture until well blended.
• Spread the cream cheese mixture over the batter in the pan.
• Spoon dollops of reserved brownie batter on top.
• Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
• Bake for 20-25 minutes, or until the brownies just begin to pull away from the sides of the pan.
• Cool on a rack.
• Refrigerate and chill thoroughly before cutting, about 2 hours.
• Slide a knife between the pan and the brownies on the unlined sides.
• Life the ends of the parchment or foil liner and transfer the brownies to a cutting board.
• Cut into 16 squares.
• NOTE: May be stored, airtight, in the refrigerator for 4 to 5 days.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease an 8x8-inch pan.
• In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
• In a large bowl blend sugars with an electric mixer on medium.
• Add butter and mix to form a grainy paste.
• Melt baking chocolate in a double boiler.
• Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
• Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
• Add the eggs and extracts and beat until smooth.
• Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
• Pour batter into greased baking pan.
• Bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes.
• Invert on rack.
• To make the Glaze:.
• Melt together the chocolate and butter in a double boiler, stirring until smooth.
• Spread the glaze over the brownies.
• Sprinkle with almonds.
• Cool completely before cutting into bars.