Callebaut, Lindt, or Baker's
unbleached all-purpose flour
soft unsalted butter,
instant decaffeinated coffee dissolved in
Position a rack in the middle of the oven. Preheat the oven to 175 degree F.
Butter the bottom and sides of an 8 x 8-inch pan with 1- to 2-inch sides.
the white chocolate in a small non-reactive heatproof container and melt it
the oven about 10 to 12 minutes. Remove it as soon as it is melted and stir
until smooth. Set aside to cool slightly. Increase the oven to 325 degree F.
Stir the flour, salt, and cinnamon together in a small bowl and set aside.
the butter and sugar in the large bowl of an electric mixer and beat on
speed until smooth, or about 1 minute. Decrease the speed to low and add the
eggs, dissolved coffee, and vanilla, blending until the eggs are
You will see pieces of butter. Stop the mixer and scrape the sides of the
once during this mixing. Mix in the melted chocolate. Mix in the flour
just until it is incorporated and the batter is smooth. Spread it evenly in
the prepared pan. Bake for about 25 minutes, just until a toothpick inserted
in the center comes out clean. The brownies will feel soft. Cool them
thoroughly in the pan on a wire rack about 1 hour. Cut into 12 to 16 pieces.
Makes 12 to 16 brownies
Watch these brownies carefully during baking. They are thin and the edges
quickly become too crisp.
Wrap each brownie tightly in plastic wrap. Place in a metal or plastic
container and cover tightly. Or, put the wrapped brownies in a plastic
bag and seal. Label with the date and contents. Freeze up to 3 months.
Defrost the wrapped brownies at room temperature for about 3 hours. Leftover
brownies can be covered with plastic wrap and stored at room temperature up
Posted To Recipelu Cpcxix@aol.com 12/26/98