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Baking at Home: Espresso Brownies (Starbucks Copycat)

I always think that the best brownies I ever taste is from Starbucks, its espresso brownies, because it contain two things that I love the most, coffee and chocolate. Beside that, I always want to make brownies, then why not bake an espresso brownies.
I've got the recipe from here, but of course with a little modification. And I bought all the ingredients mostly from Setiabudi Supermarket because they provide ingredients for baking more complete than any other supermarket.

250 gr  Sobocca chocolate chips (It should be semisweet but I couldn't find any other except the expensive one from Hershey)
65 gr Marley dark chocolate compound – chopped
125 gr orchid butter
250 gr all purpose flour
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbsp Bali coffee
250 gr sugar (or adjust to your taste)
2 eggs
2 tsp vanilla extract
confectioner’s sugar(optional)- for dusting

Preheat oven to 350°F. Grease a 11 x 7-inch (or 10″ square) non-stick baking pan and set aside.
Melt the chocolates and butter over a double boiler & stir until smooth to make a ganache . Then remove from heat and keep aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt and espresso. In another mixing bowl, beat sugar, egg and vanilla on medium high until light colored, about 2 minutes.
Beat in the chocolate until well combined. Add the flour mixture slowly into the egg mixture until well blended. If you like your brownies a bit fudgy, leave it like this; but if you need a more cake-like texture, beat the mixture for another 1 min, to aerate it even further.
Pour the mixture into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted 2 inched from the side comes out clean.
Cool completely, then cut into 8-10 rectangles. To make clean cuts of the brownie, allow it to cool entirely (about 45-60 mins) once out of the oven. Then use a plastic knife to cut into even slices.
Variations: You can use  any flavored coffee instead of plain espresso if you like.
Dust the Espresso Brownies with a sprinkling of powdered (confectioner’s) sugar, and eat your way to heaven!

Well, I think it was over-baked or maybe the eggs should be six, because the texture too dry, but I think it's an Ok for first try :)

So, enjoy!

The Espresso Brownies

The Mixture and A Cup of Espresso 

All the Ingredients

The Brownies' Mixture Ready to Bake

Ta da! 


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