Espresso Brownies

Springer's Espresso Brownies
(A recipe given to me by a social worker I work with)
Ingredients:
-4 ounces unsweetened chocolate (I only had semisweet, and went with that.)
-2 sticks (1 cup) unsalted butter
-3-4 tablespoons Medaglia d'Oro ground espresso
-2 teaspoons vanilla
-4 large eggs
-2 cups granulated sugar
-1 cup unbleached flour, stirred with a whisk before measuring
-chopped walnuts (optional) (if you add these they will alter the points values as I did not use them)

1. Melt chocolate with butter very gently. Once melted add espresso and vanilla. Let cool to lukewarm.
2. In medium sized bowl, beat eggs with sugar. Once chocolate has cooled, add it to the sugar mixture.
3. Gently fold in flour, just until absorbed. (Don't beat once flour has been added). Fold in nuts if using.
4. Scrape batter into buttered and floured pan (8x8 or 9x12)
5. Bake at 325 if pan is glass, or 350 if using a metal pan.
6. Bake about 25 minutes but start testing early. When toothpick inserted in center comes out with damp crumbs (but not liquid) remove to rack to cool. Cool for 30 minutes or more before cutting. 

They have a  mocha flavor that I like a lot. But I would not say that these are the world's best brownies either. That being said, I would definitely make them again. And I would probably still use the semisweet chocolate. I don't feel like the brownies were overpoweringly sweet. But when I measured out the sugar, I did go just under 2 cups. They come out fudgey and chewy, just how a brownie should be. (In my opinion!)


I used a 9x13 glass pan, and cut 54 brownies out (6 rows by 9 columns). Enjoy! 1 square = 2 points; 2 squares =5 points; 3 squares =7 points. (if you make them as I did, and cut them as small as I did as well. :) )