Chocolaty and gooey and full of calories just the perfect treat for PMS -- these are not to be shared but meant to be hidden in the freezer (under the Klondike bars--now I know I am not the only one that has a hidden stash in the freezer) where no one else can sneak them, so as that time of the month comes along you can take one (or two or the whole batch) out and pop them in your mouth--your family will thank you! Recipe source: Dressed to Grill

Ingredients

cup walnuts, chopped↗3⁄4
cup cake flour (or 3/4 cup regular flour)↗1
cup unsweetened cocoa powder↗1⁄4
teaspoon kosher salt (or other coarse salt)↗1⁄4
teaspoon baking powder↗3⁄4
tablespoons espresso beans, powder↗1 1⁄2
ounces unsweetened chocolate, chopped↗3
cup butter, room temperature↗3⁄4
cups sugar↗1 1⁄2
eggs, beaten↗3
teaspoon vanilla↗1

Step-by-step instructions

1
Preheat oven to 350°F.
2
Spray a 8x8-inch pan with Pam (cooking spray) then line pan with aluminum foil and spray foil lined pan with Pam. Set aside.
3
Spread walnuts on a cookie sheet and toast until browned (5-8 minutes). Set aside.
4
In a small bowl sift together next 4 ingredients (flour - baking powder). Stir in espresso. Set aside.
5
In a double boiler (or an improvised one using a medium saucepan with simmering water and topped with another bowl or pan), over simmering water and low heat melt the butter and chocolate in the top pan (or bowl), stirring frequently until melted and smooth. Remove from heat and stir in sugar.
6
Whisk in eggs and vanilla and stir in flour mixture and nuts.
7
Pour batter into prepared pan.
8
Bake for 30-40 minutes or until crust forms on top and center is still a little gooey. Cool on a rack.
9
Refrigerate for 2 hours.
10
Cut into 1-inch squares.

Source: food.com

Original recipe ↗

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