The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Celebration Coffee Brownies
Blaise Doubman
I have so many recipes on my website for brownies but why not have another? Is there really such thing as too many brownie recipes? I would have to say no, there is not. At least in my opinion, I would say no, there is not. Browse my website and take a look at th e brownies I have to offer! And they are not just chocolate brownies either. I have lemon brownies, orange brownies, strawberry brownies and on and on. I like to say that if there is a fruit component to your brownie, you could eat one and that would be your fruit serving of the day. Ha!
The brownies I am sharing today are not a health food however and contain no fruits. Ha! The brownie recipe I am sharing today is all about coffee! I call these coffee brownies because not only the addition of the coffee in the brownies but also the coffee in the frosting. These are delicious! You can sprinkle sprinkles on top if you want .Be sure to watch your coffee as you are reducing it. You don’t want it to burn.
Celebration Coffee Brownies
These brownies can be kept at room temperature, covered, for up to 4 days.
For the brownies…
8 ounces strong coffee
1 stick unsalted butter
8 ounces semi-sweet chocolate chips
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
3 large eggs
1 tablespoon concentrated coffee
3/4 cup white all-purpose flour
1/2 teaspoon salt
For the frosting…
2 oz unsweetened baking chocolate
4 tablespoons unsalted butter
1 tablespoon concentrated coffee
2 tablespoons heavy cream
2 cups powdered sugar
1/4 teaspoon salt
Start by boiling the coffee down in a pot, over medium heat, until reduced to 2 tablespoons.
Preheat your oven to 350 degrees F. Line an 8 or 9-inch square baking pan with aluminum foil, or parchment paper, and spray with non-stick cooking spray containing flour.
In a medium saucepan over medium heat, combine the unsalted butter and semi-sweet chocolate chips, stirring until melted and combined and smooth.
Allow the mixture to cool for about 15 minutes.
In a large bowl whisk together the packed light brown sugar and white granulated sugar.
Beat in the eggs, one at a time, until fully incorporated.
Add in the tablespoon of concentrated coffee along with the white all-purpose flour and salt. Be careful not to over-mix this mixture.
Pour this mixture into the prepared pan and smooth evenly.
Bake in preheated oven for 27 minutes.
Once baked, remove and allow to cool completely before frosting.
When ready to make the frosting combine the unsweetened chocolate and butter in a medium saucepan over medium heat. Stir until melted and combined. Remove and cool for 15 minutes.
In a large bowl combine the cooled and melted chocolate and butter mixture with the remaining tablespoon of the concentrated coffee and heavy cream.
Whisk in the powdered sugar, beating until no lumps appear.
Beat in the salt.
Frost the brownies once they are cool. Cut into small pieces and enjoy!
Sprinkle with rainbow sprinkles as desired.
Ask and Answer: Have a recipe that you want to share? Email me and I would love to feature it!