Espresso Brownies

Ingredients:

2-1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup brown sugar
1/2 cup granulated sugar
1 cup salted butter, softened
2 oz. unsweetened baking chocolate, melted
1 Tbs. instant coffee granules dissolved in 1 Tbs. boiling water*
2 large eggs
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
vanilla bean ice cream
sprig of fresh mint
powdered sugar
powdered chocolate

Preparation:

Preheat oven to 325 degrees. Combine flour and baking soda, then set aside. In a separate bowl, blend sugars (except powdered sugar) with an electric mixer. Add butter and mix to form a grainy paste. Add melted chocolate and coffee to sugar mixture and beat until smooth. Add eggs and vanilla extract, and beat until smooth. between those two sentences listed above. Scrape down the sides of the bowl and stir in flour mixture and chocolate chips until just blended. Pour batter into greased baking dish and bake for 35 to 40 minutes.

Sift powdered sugar and powdered chocolate over brownies and serve with a scoop of ice cream and mint garnish.

*This is Paul's own version of espresso.

Note: The baking-dish dimensions are 8" x 8".

Yield: 12 servings