Espresso Kahlua Brownies

Directions

1. 1
   Preheat oven to 350F.
2. 2
   and butter and flour a 9-inch square baking pan, knocking out excess flour.
3. 3
   In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth.
4. 4
   Cool chocolate mixture to lukewarm.
5. 5
   In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlua until mixture is thickened and pale.
6. 6
   Beat in chocolate mixture.
7. 7
   Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
8. 8
   Spread batter evenly in pan and arrange coffee beans in 5 rows of
9. 9
   5 beans each.
10. 10
    Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it.
11. 11
    Cool brownies completely in pan on a rack before cutting into 25 squares.
12. 12
    Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.