Espresso lovers' brownies

In a small bowl, whisk together 3/4 cup flour, 1 tablespoon corn starch, 1/4 teaspoon baking powder and 1/4 teaspoon of salt. Set this mixture aside for later use. If you live at a high altitude, add an additional tablespoon of flour. Finely chop chocolate chips and chocolate covered espresso beans. Be sure that the end product is tiny pieces because you don't want large bits of coffee bean in the batter. Place a ceramic or glass bowl over a simmering pot of water to melt together cocoa powder, chopped chocolate and butter (use a double broiler if you have it). Stir occasionally. Gather the following ingredients:1/2 cup chocolate chips1/4 cup chocolate covered espresso beans 3/4 cup Dutch Press cocoa powder6 tablespoons butter 3/4 cup flour1 tablespoon cornstarch 1/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground espresso1 egg1 egg yolk1 tablespoon brewed espresso or triple strength brewed coffee1/2 cup brown sugar1/2 cup sugar2 teaspoons vanillaView the list »
Rich, chewy brownies made with rich espresso

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Nothing pairs better with coffee than chocolate. Like a true friendship, the two bring out the best in one another. Rich, sweet, decadent and invigorating the combination is a thing that dreams are made of.

What’s more, this power flavor duo can actually be beneficial to your health. Chocolate contains epicatechin, which may help you ward-off cognitive decline, in other words it can keep you sharp. Studies also indicate that the caffeine found in coffee can help prevent both Parkinson's and alzheimer's disease. That means there is no need to feel guilty when you indulge in a little chocolaty coffee goodness.

What better way is there to enjoy the two tantalizing, health boosting flavors than in a classic American dessert, a rich and fudgy brownie?

The following recipe was adapted from Martha Stewart’s Double Chocolate Brownies with the addition of espresso three ways. Minced chocolate covered espresso beans, brewed espresso and a sprinkling of the grounds into the batter. Needless to say, they aren’t for the faint of heart, but rather the true coffee and chocolate enthusiasts.

Enjoy:

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  • Gather the following ingredients:1/2 cup chocolate chips1/4 cup chocolate covered espresso beans 3/4 cup Dutch Press cocoa powder6 tablespoons butter 3/4 cup flour1 tablespoon cornstarch 1/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground espresso1 egg1 egg yolk1 tablespoon brewed espresso or triple strength brewed coffee1/2 cup brown sugar1/2 cup sugar2 teaspoons vanilla
  • Finely chop chocolate chips and chocolate covered espresso beans. Be sure that the end product is tiny pieces because you don't want large bits of coffee bean in the batter. Place a ceramic or glass bowl over a simmering pot of water to melt together cocoa powder, chopped chocolate and butter (use a double broiler if you have it). Stir occasionally. 
  • In a small bowl, whisk together 3/4 cup flour, 1 tablespoon corn starch, 1/4 teaspoon baking powder and 1/4 teaspoon of salt. Set this mixture aside for later use. If you live at a high altitude, add an additional tablespoon of flour. 
  • In a mixing bowl, combine 1/4 teaspoon coffee grounds, 1 tablespoon brewed espresso, egg and egg yolk, 1/2 cup brown sugar, 1/2 cup white sugar and 2 teaspoons of vanilla. Whisk together until thoroughly blended.Set aside for later use. 
  • Slowly pour the contents of the flour mixture into the egg mixture adding about 1/2 cup at a time until thoroughly blended. Stir briskly for approximately 2 minutes or until smooth. 
  • Spread batter into a well greased, square baking pan. The mixture will be very thick and difficult to spread, this just means your brownies will be extra chewy.Bake for about 20 minutes in a 350 degree oven. Brownies are done when a toothpick inserted in the middle comes out only slightly crumbly. Do not over bake, they will continue to set up while cooling. Allow to cool for about 15 minutes before cutting or frosting. 
  • The brownies are delectable on their own, but to add another layer of coffee flavor you can top them with a mocha frosting.To make mocha frosting gather these ingredients: 1 cube of butter1 tablespoon cocoa powder1 tablespoon brewed espresso or triple strength brewed coffee1 teaspoon vanillaApproximately 2 cups of powdered sugar
  • Combine butter, coffee, vanilla and cocoa in a bowl and mix until smooth, slowly add powdered sugar, mixing until soft peaks form. Mix for approximately one minute. Spread a generous layer of frosting over cooled brownies, cut and serve. 
  • These decadent brownies are a perfect combination of rich, dark chocolate and earthy brewed espresso. They have a generous portion of coffee in them so perhaps it is best not to eat one right before bed. Enjoy! 
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, Denver Coffee Examiner

Nadia Kouri is a coffee fanatic. She functions best while caffeinated and would like to share coffee knowledge with other java fans. Follow Nadia on twitter @Nodmk.

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