Espresso Brownies


225 g bittersweet or semisweet chocolate, chopped
180 g unsalted butter
2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 cup plain flour or Almond/Macadamia Meal
1/3 cup unsweetened cocoa powder
1 shot of espresso
1/2 teaspoon salt
1/4 cup sour cream
3/4 cup chopped walnuts
1/2 teaspoon salt

Icing sugar


Preheat oven to 190°C (374 F). Spray 33 x 22 x 5 cm metal baking pan with non-stick spray. Line with waxed paper, extending over 2 sides of pan. Spray paper.

  • Stir chocolate and butter in a heavy small saucepan over low heat until melted. Cool to lukewarm.
  • Using an electric mixer, beat 2 cups sugar, eggs and vanilla in medium bowl until fluffy, about 5 minutes.
  • Add chocolate mixture; beat just until blended.
  • Add flour and next 3 ingredients – cocoa powder, espresso, and salt; beat just until blended.
  • Stir in sour cream and nuts.
  • Transfer batter to pan.
  • Bake until tester inserted into the center comes out with moist crumbs attached, about 35 minutes.
  • Transfer pan to rack; cool completely.
  • Cut into squares and top with powdered sugar.

     This is a good recipe for celiacs because the flour can be substituted for an almond meal.