On the Fence Brownies

By michaelmeiner

Ingredients

• 1 cup unsalted butter
• 2 1/4 cups sugar
• 1 1/4 cups dutch-process cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 Tablespoon vanilla extract
• 4 large eggs
• 1 1/2 cups unbleached flour
• 6 ounces chocolate chips
• 1 teaspoon espresso powder
• 1 cup chopped walnuts or pecans -- optional

Details

Servings 1

Preparation

Step 1

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot (about 110 to 120 degrees) but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Stir the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth; then add the flour, chips, espresso powder and nuts, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13 inch pan.

Bake the brownies in a preheated 350 oven for 28 to 30 minutes until a toothpick comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely). Remove them from the oven and cool on a rack before cutting and serving.