Espresso Brownies Draft

Name: Espresso Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 20 min
Ingredients: 17 oz bittersweet chocolate (72% cacao); 8½ oz butter; 2 tbsp brewed espresso (30 ml, or strong instant coffee); ½ cup amaretto liqueur (about 1/2 cup); 5 large eggs; 1⅜ cups sugar (1½ cups minus 1 tbsp); 1¼ cups all-purpose flour (1 cup plus 1 tbsp); ½ tsp baking powder (3 g); ½ cup walnut halves

A big pan of dark brownies with espresso, amaretto and walnuts, which I freeze before cutting for clean squares.

Prep20 min
Cook30 min
Rest2 hr 30 min
Total3 hr 20 min
KashrutDairy

What you need

Amount:×1

For a 16 x 12-inch (40 x 30 cm) pan

17 oz bittersweet chocolate, 72% cacao
8½ oz butter
2 tbsp brewed espresso, 30 ml, or strong instant coffee
½ cup amaretto liqueur, about 1/2 cup
5 large eggs
1⅜ cups sugar, 1½ cups minus 1 tbsp
1¼ cups all-purpose flour, 1 cup plus 1 tbsp
½ tsp baking powder, 3 g
½ cup walnut halves

How I make it

Melt the chocolate and butter in a bowl set over a pot of simmering water. Stir in the espresso and the amaretto.
Beat the eggs and sugar and add them to the chocolate mixture.
Add the flour, baking powder and walnuts and fold them in.
Pour into a pan lined with parchment paper and bake for 30 minutes in an oven preheated to 340°F (170°C). Let cool.
Freeze for 2-3 hours, then cut into squares.

What I've learned

They keep in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to two months.

Source: ChefEf (chefef.com)