No pictures unfortunately. Traci made this Tina Wasserman (Cooking and More) recipe for dessert the other day. These are terrific with a little brownie type slight crust but soft and chewy in the middle.
1 1/2 sticks unsalted butter
1 pound light brown sugar
1 1/2 TBSP instant espresso powder
1 TBSP water
2 eggs
2 TBSP vanilla extract
2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
6 ounces mini chocolate chips or regular chocolate chips
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Place the butter in a 3 qt saucepan and add the brown sugar. STir with wooden spoon over medium heat until the butter melts. Add the espresso powder and the water and stir to combine. Allow to Cool.
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Preheat oven to 350F. Line a 6x9 pan with parchment paper and butter the sides of the pan to prevent sticking.
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Meanwhile, using a hand held mixer, beat the eggs and the vanilla into the butter mixture (which is still in the saucepan).
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Add the flour, baking powder and salt and mix to combine. Add the chocolate chips and stir by hand to thoroughly incorporate without melting the chips.
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Spread the mixture in the pan and bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the pan. Mixture should not be overbaked.
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Cool and cut into 1 1/2 in squares. Yields approximately 36 brownies.