It’s no secret among my friends that I enjoy myself a good cup of strong coffee. It’s also a fact that in the morning, you probably don’t want to talk to me until I’ve had said cuppa joe. So, my interest was piqued when I saw this idea on a baking blog I enjoy, and decided to try my own spin on it. When I read this recipe, my face looked kinda like this:
I have some brownie mix left over from when I made my Slutty Brownies, and I have plenty of magic zippy bean powder (espresso). Also, being newly unemployed, I have plenty of time to play around in the kitchen and experiment like a mad scientist armed with enthusiasm, a bevy of tasty ingredients, a Kitchen-Aid mixer and an oven.
So, give it a try and let me know what you think. You’ll be buzzing about these, and not just from the caffeine!
3/4 cup unsalted butter
5 ozs unsweetened chocolate (coarsely chopped)
2 cups sugar
1 tbsp instant espresso powder (granules)
1 tsp vanilla
12 tsp salt
1 cup all-purpose flour
34 cup semisweet chocolate chips
- Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
- Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
- Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not over bake).
- Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.
FAT KID ALERT! These are very rich brownies and if you’re on a diet, you might want to adjust the amount of butter/sugar accordingly. They turned out really well and are kind of oozy-gooey in the center but deliciously flaky on the outside. For the top I just melted some marshmallows and drizzled some caramel and that Smuckers Chocolate Sundae shell over the top.