Fudgy Coffee Brownies

Tuesday was a half decent day – as far as those days when I’m forced to wake up and get out of my pj’s before 10 go.  A comfortably busy day at work and no line up at the grocery store check out.  And I only had to honk once at an old person doing 30 in a 50 zone.

But my day was missing one thing…  Chocolate!  I usually cave to my cravings for junk in the afternoon, but the thought of these fudgy, indulgent brownies held my heart (and stomach) all day.

I’ve been looking at this recipe for a while but I’ve somehow managed to hold off on it until today. These aren’t for the faint of heart or anyone obsessed with counting calories.  These are calorie bombs.  They’re meant for that inner rolly polly porker lurking deep down inside.  And man oh man are they satisfying.  They’re like a chewy chocolate covered espresso bean.

The original recipe called for a bit less vanilla than I actually used and cinnamon instead of allspice.  The switch up with the allspice works really well though – it’s sweet, it’s spicy and it brings out a bit more of the coffee kick.

Fudgy Coffee Brownies

Adapted from epicurious.com

1 cup butter

140g (5oz) unsweetened dark chocolate

2Tbsp instant espresso powder or instant coffee granules (pulverize them with the back of a spoon until they’re powdery)

2 cups sugar

1 1/2 tsp vanilla

5 eggs

1 cup flour

1/2 a heaping Tbsp allspice

1/2 tsp salt

Preheat the oven to 350° and grease & flour a 9×13 cake tin.

In a microwave safe bowl – melt the butter and chocolate together in 30 second bursts, whisking in between until smooth. Alternately, you could melt them together in a non-reactive pot on the stove.  Cool the mixture slightly before continuing.

Whisk in the coffee granules.  Add the sugar and vanilla, whisking heavily to incorporate.  Beat in the eggs, one at a time.  The more thoroughly you whisk in each egg, the more the batter while rise (and fall) when it’s cooked, and will result in moist brownies with a slightly crispy top (yum).  Don’t go too nuts, around 20 seconds of whisking per egg will do.

In a separate bowl, mix together the flour, allspice & salt.  Using a wooden spoon, mix the flour mixture into the chocolate mixture.   Pour into the greased cake tin.

Bake for 28 – 33 minutes, until a toothpick inserted in the centre comes out clean.  Cool completely, cut into squares and enjoy.

This entry was posted in Brownies & Bars, Chocolate, Recipes, Sweets and tagged , , , , , , , , , , . Bookmark the permalink.

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