Chocolate 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.
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
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.