Big Mess of Coffee Brownies

  in Desserts, Recipes

Dear World,

I am an extremely fudgy brownie blessed with a jolt of coffee flavor from espresso powder. The photo shows me sprinkled with salt flakes, which makes a good thing even better. I would be perfect to serve at a potluck or party. It is difficult to eat only one of me.

Sincerely, Coffee Brownies.

Slightly adapted from Nick Malgieri

2 sticks (16 tablespoons) butter
8 oz. bittersweet chocolate
1 cup dark brown sugar
1 cup granulated sugar
4 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon sea salt
¼ cup espresso powder
½ heaping cup chopped pecans or walnuts 

  1. Spray a 13-by-9-inch baking pan well with cooking spray. Heat oven to 350°F.
  2. In a large, heavy saucepan, melt butter, chocolate and sugars together. Let cool slightly. 
  3. In a large bowl, whisk the eggs and vanilla together.
  4. Whisk the chocolate mixture into the eggs until smooth. Mix the flour and espresso powder together in a small bowl and fold this into the batter just until combined. If using nuts, stir them in. Pour batter into prepared pan. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in the pan on a rack. For best flavor, after the brownies have cooled, wrap well in plastic and wait until the next day to eat. Makes 24 small brownies.

Note: When cutting the brownies, wet the knife with hot water and clean between cuts.