- 2 tbsp. Noyo Reserve Merlot ‘N Chocolate Mustard
- 2 tsp. instant espresso powder
- 1/2 lb butter or margarine
- 4 oz. unsweetened chocolate
- 2 cup brown sugar, packed
- 1 1/2 cup all purpose flour
- 4 eggs
- 2 tbsp. Vanilla
- 1 cup chocolate chips
- Sifted powdered sugar
Preheat oven to 350 degrees. Dissolve espresso powder in the mustard and set aside. Melt butter chocolate. Cool slightly. Add brown sugar to chocolate mixture, blend well. Then add flour and mix well. Add eggs and mix until blended. Stir in vanilla; add mustard/coffee mixture. Mix until well blended. Fold in chocolate chips.
Spread in greased 13″ x 9″ pan. Bake 30 minutes or until toothpick comes out clean. Cool and out cut into 32 squares. Dust with sifted powdered sugar. Yield: 32 servings.
TIP: Since these brownies are VERY gooey right out of the oven it is best to let them cool, or even chilled bit, before cutting. They also freeze really well, just let them warm to room temp for a couple hours for maximum fudginess.
Note: Longtime friend of the Mustard Museum Marliss Levin created these brownies for our National Mustard Day celebration several years ago. Did you know that mustard actually intensifies the taste of chocolate?