Coffee Infused Brownies

If I were to rewind the clock and go back six years, I can predict exactly what I would be doing on a brisk spring morning like today. I would walk over to the Cabin, the campus coffee shop, buy a large mocha latte with a brownie on the side, and spend the rest of my afternoon with my apartment windows open for the first time in a couple of months working on reading the pages my literature professors had assigned me. In the spirit of missing the casual college days, I decided to develop a recipe that combines my favorite dessert and my favorite beverage to create Coffee Infused Brownies. 

While I have a definite sweet tooth, I firmly believe that the perfect brownie is ooey and gooey, but not too sweet. With the balance of dark roast coffee, German chocolate, cocoa powder, and a cup of sugar, these brownies successfully balance on the ledge of sweetness. If you love a good mocha latte, these brownies will be the perfect dessert for you. 

Ingredients

½ cup Flour

⅓ cup Cocoa Powder 

¼ tsp Salt

¼ tsp Baking Powder

⅓ cup Semi-Sweet Chocolate Chips

½ cup Butter

¼ cup Dark Roast Coffee

1 oz German Baking Chocolate

1 Cup Sugar

2 Eggs

Directions

1. Brew a pot of dark roast coffee. Set ¼ cup of it off to the side. The rest you get to drink! 

2. In a medium mixing bowl, mix the flour, cocoa powder, salt, baking powder, and chocolate chips. 

Kitchen Tip: I personally like to divide the cocoa powder in half between regular and special dark, but if you prefer to stick to regular, you can.

3. Melt the butter and chocolate in a microwave safe bowl for about a minute. The butter will melt completely, but the chocolate will need to be stirred into the butter in order to melt entirely. If the butter does not melt fully in a minute, continue to microwave it for small increments of time, but be careful so that the chocolate doesn’t burn. 

4. Mix the coffee into the butter and chocolate, then whisk the sugar into it. Set aside to cool for a couple minutes, then whisk the eggs into the other liquids. 

5. Combine the liquid and dry ingredients together then pour into a greased 8×8 pan. 

6. Bake at 350 degrees for 25 to 27 minutes. 

When the brownies are poked with a toothpick, it’s possible that it will not come away entirely clean, but as long as it is mostly clean, that means the brownies are done. Let the brownies cool for at least an hour so that they cut more cleanly. Personally I love to serve these coffee infused brownies with a full cup of coffee on the side, but they are equally great served with some vanilla ice cream or whipped cream! Enjoy! 

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