Fudgy Coffee Brownies

fudgy coffee browniesChocolate and coffee are great flavor friends, and I’ve made many a mocha treat on this blog. A few weeks ago I wanted to bake something simple and easy, so I went with a classic coffee brownie using espresso powder and a simple espresso glaze icing. The end result was a fudgy (yet not too gooey) creation that proved to be very popular in Mike’s office.

If you don’t have espresso powder, I’d recommend using a coffee extract or even just coffee itself in your glaze. You can also add a tablespoon of coffee to your brownie batter as an alternative if you like. Espresso powder is usually available in the baking aisle at grocery stores near the chocolate. 

Ingredients

For the brownies

  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon espresso powder
  • 1/2 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups flour

For the icing

  • 2 cups powdered sugar
  • 2 tablespoons espresso powder 
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons additional water 

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin and sprinkle the bottom with sugar; this is my tip for a slightly crunchy bottom crust that adds a nice texture to otherwise soft treats like brownies.

In a large pot, melt butter over low heat. Stir in sugar and continue heating for another minute while stirring, until the mixture is just hot. Remove from heat and stir in cocoa powder, salt, baking powder, and espresso powder, then whisk in eggs and vanilla extract. Stir in flour, then spread evenly in prepared pan.

Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean. Cool completely before icing.

To make icing, place powdered sugar in a medium bowl; set aside. Mix espresso powder and hot water in a small bowl, then add to powdered sugar and stir. Add vanilla extract and additional water, 1/2 teaspoon at a time, to make a thick pourable glaze. Glaze brownies and use an offset spatula to smooth; allow to set before cutting into squares. Makes 24.

Espresso Brownies

While migraine life has kept me from having chocolate and caffeine for the last three years, my favorite dessert in the history of the world is tiramisu. I’ve had it once since being advised that such things could send me into major migraine land, and fortunately, I remained headache, vertigo, and aura-free afterward. Still, one doesn’t want to take too many chances, so I tend to refrain from such potential triggers.

I admit that I did take a teeny, tiny taste of these brownies, which remind me very much of tiramisu. Espresso powder is an essential part of these treats, and you can find it in the baking aisle at your grocery store, likely near the chocolate chips.

Ingredients

For the brownies

  • 12 tablespoons butter
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons espresso powder
  • 1 cup milk
  • 1 cup semisweet chocolate chips

For the icing

  • 1 tablespoon espresso powder
  • 1 tablespoon hot water
  • 1 3/4 cups powdered sugar
  • 1-2 tablespoons milk

Preparation

Preheat oven to 350 degrees. Lightly grease a 15 x 10 x 1 baking pan.

In a medium bowl, combine flour, baking powder, baking soda, and espresso powder; set aside.

In a medium saucepan, combine butter, sugar, and cocoa powder over medium heat. Cook, stirring constantly with a wooden spoon, until the butter melts. Remove from heat and add eggs and vanilla extract. Add flour mixture and milk alternatively, beginning and ending with the flour and stirring until smooth after each addition. Stir in chocolate chips.

Spread batter in prepared pan and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and cool brownies completely in pan before icing.

To make icing, in a small bowl, stir together espresso powder and hot water. Add powdered sugar, then 1 tablespoon milk, stirring until completely smooth. You want an easily spreadable consistency that isn’t too thin; you can add more milk if necessary, but do so very sparingly.

Pour icing over brownies and spread with an offset spatula, then allow to set completely.

Cut into squares and store in an airtight container at room temperature. Makes 24 generously-sized brownies.