Wednesday, 29 July 2009
2 cups light brown sugar
3/4 cup cocoa
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
¾ cup butter (softened)
1 shot espresso (or 3 tablespoons very strong coffee)
1 tablespoon ground espresso/coffee
4 large eggs
2 ½ bars dark chocolate chopped into small pieces.
Grease a 9in square baking pan
Beat brown sugar, butter in a medium mixing bowl.
Add eggs, vanilla, espresso and salt. Beat until well blended.
Stir in espresso grounds, flour and baking powder, mixing until smooth.
Fold in the chocolate chunks.
Spread batter into the greased pan
Bake at 350 degrees F (175 degrees C) for 45minutes.
Once cooled lightly dust brownies with icing sugar, cut the brownies and serve with whipped cream, drizzled cream or a dollop of your favourite ice-cream. Best served with a cup of espresso based beverage, for that caffeine kick.
cook's notes: the brownies turned out perfect, they did taste of coffee once cooled, but when still warm they mostly tasted of all the chocolate I added to the mixture.
my thought process on making the brownies went something like this:
"hmm I think I will make some espresso brownies for Frizbe's birthday."
*googles espresso brownies*
*reads a dozen different espresso brownie recipes*
"Hmm ok then but I don't have espresso powder I have ground lavazza espresso, and I'm not using a brownie mix"
*sets out ingredients to make brownies*
*pulls tattered favourite brownie recipe out of file*
*ignores every googled recipe for espresso brownies, flicks espresso machine on an expiriments*
*pops brownies in the oven and eats brownie batter while pretending to do the dishes*
*ding brownies are done*