Espresso Brownies

Makes 12 brownies

These addictive brownies combine the best of both worlds: rich chocolate and espresso. We love the added crunch of chopped hazelnuts--a very grown up brownie.

Ingredients

1 1/2 cups semisweet chocolate morsels
2 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) butter
1 1/2 cups all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons instant espresso
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup coarsely chopped hazelnuts (optional)

Method

Preheat oven to 350°F.

Melt chocolates and butter over a double boiler, stir until smooth and remove from heat. In a large bowl, sift together flour, cocoa powder, baking powder, salt and espresso. Set aside. In a mixing bowl, beat sugar, egg and vanilla on medium high until light colored about 2 minutes. Beat in chocolate until well combined. Add flour mixture slowly until well blended. Stir in hazelnuts.

Pour mixture into a 11 x 7-inch non stick baking pan and bake for 35—40 minutes or until toothpick inserted 2 inched from the side comes clean. Cool completely. Cut into 12 rectangles.

Nutrition

Per serving: 450 calories (220 from fat), 25g total fat, 12g saturated fat, 75mg cholesterol, 260mg sodium, 58g total carbohydrate (4g dietary fiber, 39g sugar), 7g protein

http://wholefoodsmarket.com/recipes/720