Ingredients
Brownies:
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
1 cup unsweetened cocoa (Hershey’s or Fry’s are fine)
2 Tb. Medaglia d’Oro instant espresso powder
3 large eggs
1 cup sifted cake & pastry flour (measure after sifting)
1-1/2 tsp baking powder
Pinch of salt
1 300g package Chipits milk chocolate chips
Icing:
1 cup soft unsalted butter
1 cup icing sugar
1 cup unsweetened cocoa powder (Hershey’s is fine)
2-4 Tb. Medaglia d’Oro instant espresso powder
Splash of Tia Maria or Kahlua (optional)
Pinch of salt
Preparation
Brownies:
Preheat oven to 350F. Generously butter a 9 X 13 pan and line with parchment paper, with enough at ends or sides so that you can lift out the brownies when they are baked.
Melt butter in large heatproof mixing bowl over hot water. Add sugars, cocoa and espresso powder and stir until sugars start to dissolve. Cool to body temperature so eggs don’t cook. Using stand or hand mixer, beat in eggs, one at a time. Add flour and baking powder and mix just until blended. Stir in chocolate chips.
Spread in prepared pan. Bake at 350F for 20-23 minutes – sides will be set and centre will be very soft but not liquid. Let cool in pan, then remove from pan and cool completely before icing.
Icing: Place butter, sugar,cocoa, salt and espresso powder in food processor fitted with steel blade. Pulse until smooth. Add coffee liqueur if desired.
