Espresso Kahlua Brownies 1/2 cup (1stick) unsalted butter, cut into pieces 3 ounces unsweetened chocolate, chopped 2 large eggs 1 1/4 cups granulated sugar 1 teaspoon vanilla extract 3 tablespoons instant espresso powder 2 tablespoons Kahlúa or other coffee-flavored liqueur 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 25 espresso coffee beans Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, shaking out excess flour. In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool chocolate mixture to lukewarm. In a large bowl with an electric mixer, beat together eggs, sugar, vanilla extract, espresso powder and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder and salt and beat into batter just until blended well. Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven for 30 to 35 minutes or until a wooden pick comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, for five days.