VALENCIA MOCHA BROWNIES

 

  • Cooking Time: 35
  • Servings: 16
  • Preparation Time:

Ingredients

  • 4 cups semisweet chocolate chips (about 22 ounces)
  • 1 cup butter (unsalted)
  • 1 Tbsp. instant expresso powder
  • 1 Tbsp. frozen orange juice
  • concentrate
  • 2 Tbsp. grated orange rind
  • 2/3 cup all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups toasted slivered almonds
  • 3 large eggs
  • 1 1/4 cups sugar

Directions

  • Preheat oven to 350 degrees F.
  • Line a 13x9 inch glass pan with aluminum foil. Butter foil well to prevent sticking.
  • Melt chocolate and butter together in microwave until melted and smooth.
  • Add expresso powder, orange juice and orange rind. Set aside.
  • Mix dry ingredients, add nuts.
  • Beat eggs with sugar, add to chocolate mixture, stirring to incorporate.
  • Add flour mixture just until blended.
  • Spread in buttered foil pan.
  • Bake about 35 minutes and then cool in pan.
  • Cover and chill.
  • Remove foil, before cutting into small servings! Makes 16 brownies.

Notes

I enjoy the fresh addition of citrus to anything chocolate! A clean, light touch to a rich, nutty brownie! MMMMMMMMmmmmmmhhhhh!

This recipe should work great in the new pan! Can't wait to try it out!

Categories: Brownie  Dessert  Microwave  Mixer  Oven  Refrigerator 

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