Espresso Brownies
These brownies are full of the great taste of espresso. For even more flavor, frost cooled brownies with the Mocha Butter Frosting.
INGREDIENTS | YIELDS 36 BROWNIES
- 1¼ cups all-purpose flour
- ¼ teaspoon baking soda
- Pinch of salt
- 1 cup sugar
- ½ cup unsalted butter
- ¼ cup strong, dark roast coffee
- ¼ cup light corn syrup
- 12 ounces bittersweet chocolate, chopped
- 3 eggs
- 2 teaspoons vanilla
- 8 ounces dark chocolate, chopped
- ½ cup chocolate-covered coffee beans, coarsely chopped in a processor
Butter 9" × 13" pan; set aside. Mix together flour, baking soda, and salt; set aside. Preheat oven to 325°F.
Combine sugar, butter, coffee, and corn syrup in a microwave-safe bowl. Bring to a boil; add bittersweet chocolate. Allow to stand without stirring for a few minutes.
Beat chocolate mixture until smooth. Add eggs and vanilla, and then flour mixture.
Fold in chopped chocolate and coffee beans.
Spoon batter into pan. Bake 40–45 minutes.
Let come to room temperature then chill, covered, overnight. Cut into bars.
Coffee Beans
Coffee beans are a great way to add flavor to cookies and brownies. When freshly roasted, the beans are crunchy and can be used in place of nuts in many of your recipes. You can grind them in the grinder or crush them with a rolling pin for a coarser product.
