mangogirl06/15/12




Those these brownies are lactose and gluten free, you will care...they are decadent!






  • SERVING/YIELD
    25


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #57804





















  • mangogirl











INGREDIENTS













  • ¾ cup tapioca flour










  • ½ cup butter










  • 2 eggs-large










  • 1 cup dark chocolate chips










  • 1 cup sugar










  • 1 tsp vanilla










  • 3 Tbsp instant espresso powder










  • 2 Tbsp Kahlua










  • ½ tsp baking powder










  • ¼ Tbsp salt










  • 25 espresso coffee beans










  1. Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.



  2. In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.



  3. 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



  4. 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.















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