Preparation:
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.
Put the white chocolate in a small non-reactive heatproof container and melt it
in 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.
Put the butter and sugar in the large bowl of an electric mixer and beat on
medium 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 incorporated.
You will see pieces of butter. Stop the mixer and scrape the sides of the
bowl once during this mixing. Mix in the melted chocolate. Mix in the flour
mixture
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.
Good Advice:
Watch these brownies carefully during baking. They are thin and the edges
can
quickly become too crisp.
To Freeze:
Wrap each brownie tightly in plastic wrap. Place in a metal or plastic
freezer
container and cover tightly. Or, put the wrapped brownies in a plastic
freezer
bag and seal. Label with the date and contents. Freeze up to 3 months.
To Serve:
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
to
3 days. |
