Espresso Brownies

Let me just start this by saying first and foremost that I consider myself a cook, not a baker. The irony in that is that lately I've been baking about as much as I've been cooking. Blue Velvet cupcakes for a movie showing for the film club I run, chocolate cake for a date, and now espresso brownies to satisfy a craving.

When figuring out exactly what you're craving, realize that sitting in the best coffee spot in the state might bias your tastebuds. You and your friends may have the conversation I had:

"Coffee cake."

"Mocha chip cookies."

"Espresso brownies."

"Latte flavored bacon."

"Wait wait wait, what was that second to last one? We should probably do that."

Ingredients:

• 2 heaping cups of dark chocolate chips (about 12-13 ounces)
• 8 Tablespoons unsalted butter
• 3 Tablespoons finely ground coffee (Espresso grounds if you have them)
• 3/4 cup all purpose flour
• 1 cup sugar
• 3 eggs
  
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt

Procedure:

.5. Preheat oven to 350°F and get out some cupcake papers. (You can use an 8x8 pan if you really want.)

1. Set up a double boiler. If you don't have a formal one, put a small pot of water on to boil and place a larger glass or metal bowl on top so that you can fill it (think upside down hat). In the double boiler, melt the chocolate and butter. Stir until well mixed. This step can be done while doing the next step, so get good at multitasking.

2. In a medium sized bowl, combine the sugar, ground coffee, and eggs. Mix them until it starts to thicken up and turn a lighter color, forming ribbons from the whisk when you pull it up. If you're like me and don't have a high speed mixer, this will be a pain. Just keep stirring vigorously and you'll get it. If you do have a high speed mixer, lucky you, just let it run for a minute or two.

3. When satisfied with your mixings, stir in the chocolate from step #1.

4. Sift/slowly pour in a tiny bit at a time your flour, salt, and baking powder. Mix until they're combined, but don't overmix.

5. Pour the batter into the cupcake papers about 2/3 to 3/4 of the way up.

6. Place in the oven, checking after 15 minutes. I'm not going to give you a time set in stone, since everyone's ovens run differently. If it takes longer, just keep testing with a toothpick or sharp knife every few minutes. You'll want your testing tool to come out clean, if it isn't, back in the oven.

Notes:

1. I'm sorry, but I don't have a cooking time for if you were to attempt these in a traditional brownie pan. Try it for yourself and figure out which time works best for you and your oven.

2. You don't have to use star shaped cupcake molds. But I like them.

3. Alter them as you want. Chocolate chips, nuts, frosting, whatever you like.

4. Ideal serving accompaniments: A cup of coffee and a scoop of coffee ice cream.