What a better way to celebrate National Brownie Day than preparing this delicious recipe that combines chocolate and coffee. It’s a combination of both cake-like and fudge-like texture that melts in your mouth, giving you a delicious taste.
It’s a great dessert in parties, family gatherings, and tea times. They are so easy to make. You can save time to make them the day before your event and store in the refrigerator for the next day.
These chocolaty and fudgy treats with the aromatic flavor of coffee are a great dessert to serve.
- 8 oz unsweetened chocolate, roughly chopped
- 1 cup and one tablespoon unsalted butter
- 5 large eggs
- 2 tablespoons finely ground Juan Valdez coffee
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups granulated sugar
- 1 2/3 cup all-purpose flour, sifted
- 3/4 cup hot coffee, strong brewed
- Chocolate ganache for serving
- Preheat the oven at 375 F and adjust the oven rack to 1/3 from the bottom. Grease a 9 x 13 x 2-inch pan with butter and set aside.
- Melt the chocolate and butter in a heavy bottom pan or use a double broiler. Heat until the chocolate and completely melted and mixed. If you use a saucepan to melt the chocolate and butter, be careful not to overheat and burn the mixture. The chocolate butter just needs to be well incorporated. When melted, remove from heat and allow to cool completely.
- In a bowl, beat the eggs along with vanilla, salt, sugar, and coffee grounds at high speed for 5 minutes.
- Add the cooled chocolate-butter mixture and beat at low speed until well mixed.
- Then slowly add the flour and beat on low speed until mixed. Stir in the hot brewed coffee and mix well.
- Pour the mixture in the greased pan and bake for 35 minutes or until the edges look solid, and the center of the pan is not uncooked when jiggling slightly.
- Remove from oven and allow to cool completely before cutting them to desired squares.
- Pour the ganache over brownies and serve. Enjoy!
Recipe from perfectbrew.com