Ingredients
- 3/4 cup chopped walnuts
- 1 cup cake flour (or 3/4 cup regular flour)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons espresso powder
- 3 ounces unsweetened chocolate (chopped)
- 3/4 cup butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs (beaten)
- 1 teaspoon vanilla extract
How to Make
-
Step 1: Preheat oven to 350 degrees f.
-
Step 2: Spray a 8x8 inch pan with cooking spray and then line pan with aluminum foil and spray the foil with Pam. Set aside.
-
Step 3: Spread walnuts on a cookie sheet and toast until browned (5-10 minutes). Set aside.
-
Step 4: In a bowl sift together next 4 ingredients (- baking powder). Stir in espresso. Set aside.
-
Step 5: In a double boiler (or an improvised one using a medium saucepan with simmering water and topped with another pan) over simmering water and low heat melt the butter and chocolate in the top pan, stirring frequently until melted and smooth. Remove from heat and stir in sugar.
-
Step 6: Whisk in eggs and vanilla and then stir in flour mixture and nuts.
-
Step 7: Bake for 30-40 minutes or until crust forms on top and center is still a little gooey. Cool on rack.
-
Step 8: Refrigerate 2 hours and then cut into 1 inch squares.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.