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<blockquote data-quote="moreluck" data-source="post: 610588" data-attributes="member: 1246">Double Chocolate Mocha BrowniesIngredients:1 1/2 sticks unsalted butter, divided use5 ounces unsweetened chocolate, coarsely chopped2 cups sugar2 tablespoons instant-coffee granulesOR1 tablespoon instant espresso powder1 teaspoon vanilla1/2 teaspoon salt4 large eggs1 cup all-purpose flour3/4 semisweet chocolate chipsDirections:To prepare oven, pan: Preheat oven to 375 degrees friend. Line 15-by-10-by-1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan. Using 1 tablespoon butter, grease foil well (except overhang). To make brownies: Melt remaining butter and unsweetened chocolate in large metal bowl set over pan of barely simmering water. Stir until smooth. Remove bowl from heat. Whisk in sugar, instant coffee or espresso powder, vanilla and salt. (Note: Mixture will be grainy.) Add eggs, 1 at a time, whisking after each addition until batter is smooth. In another bowl, toss together flour and chocolate chips. Add to batter, stirring until just combined. To bake brownies: Spread batter evenly in baking pan. Bake in middle of oven for 20 minutes or until top is firm and edges just begin to pull away from sides of pan. (Note: Do not overbake.) Cool in pan on rack for 5 minutes. Grasping both ends of foil, carefully lift brownies from pan. Transfer to rack to cool for 10 minutes. To serve: Cut into squares. Using spatula, lift brownies off foil.</blockquote>

[QUOTE="moreluck, post: 610588, member: 1246"] Double Chocolate Mocha Brownies [B]Ingredients[/B]: 1 1/2 sticks unsalted butter, divided use 5 ounces unsweetened chocolate, coarsely chopped 2 cups sugar 2 tablespoons instant-coffee granules OR 1 tablespoon instant espresso powder 1 teaspoon vanilla 1/2 teaspoon salt 4 large eggs 1 cup all-purpose flour 3/4 semisweet chocolate chips [B]Directions[/B]: To prepare oven, pan: Preheat oven to 375 degrees friend. Line 15-by-10-by-1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan. Using 1 tablespoon butter, grease foil well (except overhang). To make brownies: Melt remaining butter and unsweetened chocolate in large metal bowl set over pan of barely simmering water. Stir until smooth. Remove bowl from heat. Whisk in sugar, instant coffee or espresso powder, vanilla and salt. (Note: Mixture will be grainy.) Add eggs, 1 at a time, whisking after each addition until batter is smooth. In another bowl, toss together flour and chocolate chips. Add to batter, stirring until just combined. To bake brownies: Spread batter evenly in baking pan. Bake in middle of oven for 20 minutes or until top is firm and edges just begin to pull away from sides of pan. (Note: Do not overbake.) Cool in pan on rack for 5 minutes. Grasping both ends of foil, carefully lift brownies from pan. Transfer to rack to cool for 10 minutes. To serve: Cut into squares. Using spatula, lift brownies off foil. [/QUOTE]

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