Dark Chocolate Espresso Brownies.
Did you know that coffee really brings out the flavor of chocolate?
The first time I really had the two together was in 1999, when I booked my first trip as a grown up (yes, really) to Hawaii. We went on a dinner cruise, and at the end, we were gifted with a small box of coffee chocolates, made locally in Kona, on the Big Island.
The next day I made the drive from Waikoloa back to Kona, just so I could visit the chocolate shop in town where they were made, and bought all I could carry.
I’m still trying to lose those 10 pounds, I have you know. A Moment on the Lips and all.
But still, whenever I pair coffee, and chocolate, I think of that trip. I love that tastes can bring back such memories, don’t you? Some things we think we forget, sparked to life by a simple flavor. Kind of amazing.
So is this recipe.
Brownies are a deceptive pleasure, if you ask me. A recipe that takes so little time, so little effort, and bestows upon us amazing results. This recipe for Dark Chocolate and Coffee Brownies is no exception. I used Lavazza, a very strong, very impressive coffee on its own, to make the chocolate really come alive here. In fact, I used Lavazza’s Perfetto ESPRESSO for these brownies. “Made from 100% carefully selected Arabica beans, Perfetto is bold with lingering caramel notes. It is roasted a bit longer to produce a “perfect” and characteristically Italian dark flavor profile. The ideal choice for those who love the pure pleasure of espresso roasts.” If you were so inclined, you could even dunk these bad boys in a steaming hot cup of it for breakfast, as I am soooo not the boss of you. Brownies for breakfast could never be wrong.
Brownies with COFFEE in them for breakfast will always be RIGHT.
Dark Chocolate Espresso Brownies
- 10 tablespoons unsalted butter
- 1 1/4 cup sugar
- 3/4 cup Best Quality Unsweetened Cocoa Powder
- 1/3 teaspoon Sea Salt
- 2 teaspoons Vanilla Extract
- 1/4 cup strongly brewed coffee (I used Lavazza)
- 2 large eggs
- 1/2 cup plus 2 tablespoons All Purpose Flour
- 1/3 cup dark chocolate chunks or chips
Preheat oven to 325. Line an 8×8 square pan with parchment or foil, leaving an overhang on two sides for easy removal. Spray the prepared pan liberally with baking spray, such as PAM. Set aside.
Place the butter in a small pot, and melt over medium heat, stirring constantly. Butter will get foamy, and eventually start to brown and smell nutty. Be careful not to burn. Total time should be 5-7 minutes.
Once browned, remove from heat and immediately add the sugar, cocoa, coffee, sea salt and vanilla. Stir to combine. Allow to cool for about 5 minutes, then add in the eggs one at a time, whisking after each addition. Mixture will become shiny and thick. At this point, stir in the flour and beat vigorously for 2 minutes. Stir in chocolate.
Pour into prepared pan, and bake for 27-29 minutes. Brownies will be gooey, but will firm up once cooled. Allow to cool in pan, then remove from pan by lifting them out with the parchment/foil overhang. Cut into squares.