Start with the brownie layer by melting chocolate and butter with
espresso mixture in a large saucepan over low heat.
For the glaze, place chocolate, butter, cream and
espresso mixture in a heat - proof bowl and heat in the microwave for 30 second intervals, stirring, until melted and smooth.
Not exact matches
Spoon 1 1/2 cups (330 grams) batter into a separate bowl, and stir
in chocolate -
espresso mixture.
Dissolve
espresso in vanilla; whisk into egg
mixture.
2)
In a medium - sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder,
espresso powder, and cocoa to make a sandy, somewhat clumpy
mixture.
Combine the almond flour, dates, cocoa powder,
espresso powder, and salt
in a food processor fitted with the steel blade attachment and process until the
mixture is coarse.
Add
in the salt, cocoa powder,
espresso powder, and vanilla extract and blend until the
mixture comes together to form a crumbly «dough».
Whisk the
espresso mixture into the butter
in three additions, alternating with the icing sugar, and beating until combined after each addition.