Martha's Cappuccino Brownies

I made these brownies a little while ago when I found the recipe on Martha Stewart’s website. I was pretty excited about it because the idea of coffee and brownies was quite intriguing. I was, however, left a tad disappointed. Don’t get me wrong, its not a ‘bad’ brownie recipe, in fact its probably pretty good for some people (which is why im sharing it). The brownie was bit too heavy for my liking, I was expecting something a bit lighter and more chocolaty with a hint of mocha flavor, but the mocha was very dominating. It was also a bit bitter, not the icky bitter, but the dark chocolaty dark coffee sort of bitter that I personally don’t like but I know for a fact that others ADORE.

 This was really rich, like you could probably only eat one square with a cup of tea or coffee, so I thought it would be neat to ‘package’ them up accordingly! :)

Sorry about the quick post, I wasn’t feeling to brilliant today (im blogging from bed). Hopefully ill get better by tomorrow so I can post another entry. Also, I’m currently working on a new layout which is taking way longer than I anticipated, but should be up by the end of the week. Also, my mini series on Persian cuisine should be debuting soon, so come back soon! :)

Martha's Cappuccino Brownies:

Ingredients

Makes 16

• 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 1/2 cups sugar
• 1 tablespoon instant espresso powder
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 325 degrees, with rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter. Set aside.
2. In a large heatproof bowl, combine the butter and unsweetened chocolate, and place over a saucepan of simmering water, stirring occasionally, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
3. In a small bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips.
4. Pour into pan and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Remove from pan. Using a damp, warm knife, cut into 16 squares, wiping knife blade after each cut. Peel off parchment paper and serve.
   
    

Over All Review: 4.5/10 ...but note that this is just from my taste.

It tasted alright, and was more than edible, it just didn't suit my taste. If you love dark chocolate and the somewhat bitter taste of coffee you will LOVE and ADORE this recipe. If not, you will still like it...I would just recommend trying another brownie recipe, like this one ;)