Coffee Brownies
Perfect to Indulge in…
Adding coffee to your brownies is, well, perfect. Coffee will bring out the richest and most chocolatey notes, so when adding it to a brownie, it tastes like harmony.
Below is one of the favorite desserts of Mr. Coffee Concierge himself. This trick even works if you’re making boxed brownies. Simply reduce the water and replace it with our gourmet coffee. Add the Taste of Gold ™ to your favorite homemade recipe as well, but just keep it to a couple of tablespoons to start in case you don’t want a true jolt from your treat!
Yields: 16 Brownies
INGREDIENTS
Cooking spray
12 ounces semi-sweet or bittersweet chocolate (white chocolate is a nice touch of color)
8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons Organo™ gourmet instant coffee or espresso powder
1/2 teaspoon salt
1/4 teaspoon baking powder
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray.
Coarsely chop 12 ounces of semi-sweet, bittersweet, or white chocolate. Place in a medium microwave-safe bowl and add 1 stick of unsalted butter. Microwave in 30-second intervals, stirring between, until the mixture is melted and smooth, approximately 1 minute and 30 seconds.
Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk to combine.
Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons Organo gourmet coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine.
Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread it into an even layer.
Bake until a tester comes out with just a few crumbs, approximately 35 minutes. Let cool 1 hour before removing the brownie slab from the pan, cutting, and serving.
RECIPE NOTES
Any leftovers (speaking from experience these don’t exist, but just in case…) can be stored in an airtight container at room temperature for up to 4 days.