Saturday, January 15, 2011

Espresso Cinnamon Brownies

Tom, our resident guest and food connoisseur, shared this recipe with me a few months ago. This weekend Emily came home with four of her co-workers so I decided to test the recipe on them. It was a huge hit! The hint of cinnamon really gives the brownies a nice distinguishing flavor. I served it with piping hot chocolate and whipped cream, because you can never have too much chocolate. Thanks Tom!


1 1/2 sticks butter
1/2 lb. good dark chocolate (like Ghiradelli)
1/8 cup espresso coffee
1 1/2 cups sugar
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
4 eggs
1 cup flour
1/2 tsp. salt

Preheat oven to 350 degrees. Grease a small jelly roll pan or 8" square pan. Melt chocolate and butter over double boiler. Remove from heat. Add espresso, sugar, cinnamon, and vanilla. Whisk to combine. Add eggs, one at a time, whisking after the addition of each egg. Add salt and flour. Stir to combine. Bake for 22 minutes if using the jelly roll pan or slightly longer if using the 8" square pan.