- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 3 ounces unsweetened chocolate, chopped
- 2 large eggs
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 3 tablespoons instant espresso powder
- 2 tablespoons Kahlúa or other coffee-flavored liqueur
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 25 espresso coffee beans
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
- In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
- Spread batter evenly in pan and arrange coffee beans in 5 rows of
- 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.