"Boscoe Bakes"..."Signature" Espresso Kissed Chocolate Walnut Brownies

Like many good, hardcore practicing "chocoholics", I've been working hard to perfect my brownie recipe for several years. I've tried all kinds of unusual techniques, bowed to several superstitions, and reviewed hundreds of recipes that usually resulted in pretty good brownies, but nothing outstanding. In addition to a rich, decadent chocolate flavor, I wanted a texture that would be similar to a "light cakey torte".........slightly fudgy and chewy (it would NOT remove fillings or dentures) but with a cake like personality. In other words, it's like asking for Christmas Day in New England to be bright, sunny and high in the 70's, with a foot of fresh powdery "non melting" snow, sunset at 8:30 p.m. and Spring to follow immediately thereafter. Impossible......perhaps, but NOT in the brownie world! I discovered that replacing the all purpose flour with cake flour (thank you Cook's Illustrated) and placing the toasted nuts on top, as opposed to mixing them in, made a big difference in the mouth feel and taste department. My other inclusions seemed to work magic, and the local "brownie authorities" declared these "the best brownies known to mankind". Or as one friend so gleefully exclaimed..."This is a jolt of chocolate and java heaven." So get out the "chocolate liquor" and toss on an apron, these babies are really GOOD! 

Ingredients:

• 1         cup of medium chopped walnuts or pecans (optional)
  
• 1-1/4 cups of cake flour
  
• 2         teaspoons of instant espresso powder
  
• 1         tablespoon natural cocoa (I use Ghiradelli)
  
• 1/2    teaspoon salt
  
• 3/4         teaspoon baking powder
  
• 6         ounces unsweetened baking chocolate, chopped. I LOVE Trader Joe's
  
• 12         tablespoons unsalted butter, sliced
• 2-1/4 cups sugar
• 4         large eggs at room temperature
• 1         tablespoon of GOOD vanilla
• 2         teaspoons dark rum   

Directions:

Preheat oven to 325 F. Using heavy duty foil line a 13x9 inch baking dish with double layers of foil - (cut sheets twice as long and twice as wide and fold in half) covering pan first from top to bottom, and then left to right. Tuck foil into corners tightly, forming an aluminum foil shell. Allow 1-2 inch overhang. This will later serve to lift the brownies out of the pan once they are cooled. Spray the foil with non-stick cooking spray.

If you are using nuts, spread nuts evenly on baking sheet and toast for 11 minutes, or until golden. Set aside.

Whisk the flour, salt, espresso powder, baking powder and cocoa together. Set aside.

Melt the chocolate and butter in either a heatproof bowl over simmering water, or in a heavy bottom pan over very low heat. Stir constantly to avoid scorching. Place sugar in large bowl and add melted chocolate, stirring until well incorporated. Add the eggs, one at a time, and stir thoroughly after each addition. Stir in the vanilla extract and rum. Mix well. Add the flour mixture in three additions, stirring until the batter is smooth and homogenous. 

Scrape the batter into the prepared pan and use your spatula to smooth the surface. If using nuts, sprinkle on top. Bake for 50 minutes, or until a cake tester inserted into the center of the brownies comes out with just a few crumbs attached. Cool on wire rack in pan for two hours, then remove brownies from the pan by using the foil overhangs. Cut brownies to desired size.