fudgy coffee brownies

I love chocolate dearly. Even more than I love cardamom, and by now you must know how much I love cardamom. Sometimes, I love them together.

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But my tastes are also a little finnicky. I don’t like chocolate cake, but I love chocolate ice cream, fudge, and chocolate bars. I’m not a fan of milk chocolate, unless it’s shaped like an easter egg and has indefinable cream inside.

Or it comes in the form of ice cream.

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With my difficult-to-pin-down tastes, which confound everyone around me (“You don’t want coffee right now? But you love coffee,” “you’re eating gelato? but you’re allergic to milk…” and so on), it’s a surprise even to me that I love brownies so much. And to be honest, the only brownies I don’t like are store-bought brownies wrapped in plastic that taste like a factory.

I mean, don’t you hate when your food tastes like a factory? Because I totally know what a factory tastes like.

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But honestly, I love Betty Crocker boxed brownie mix (just add canola oil!) I like them undercooked, I like them burnt, I like them on a bike, I like them in the road, yes Mr. Cat, I do like green eggs and chocolate.

Brownies are one of my top favorite sweets to eat and to make (they’re unbelievably easy and forgiving, and I could live off of the batter even after the salmonella kills me.) And above all else, my favorite thing is fudgy brownies. Brownies that are almost like…fudge. After my cardamom adventures, I was curious to know how to make different types of brownies, and when I checked The Google, I found a simple answer: more flour = more cake. More fat = more fudge. BUT! More fat = less dark, and I love me some dark, dark chocolate.

I took the cardamom brownies recipe and played around with some ingredient combinations until I discovered these fudgy coffee brownies. Beware, there is a lot of coffee (powder) in them. I tried using Kahlua but it was too much liquid. I tried overcompensating with extra flour, and…factory. This recipe finds the perfect balance between coffee flavor and dark chocolate fudge, and I cut down the sugar to enhance the bitterness…and, best of all, I salted the brownies (gasp oh dear) to enhance ALL the flavors.

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The measurements are a little different than the cardamom brownies, but only because I wanted more brownie. I added 20% more of everything to the batter, more butter for more fat, less cocoa powder so they wouldn’t dry out, less sugar for more bitterness, and less flour for richer batter. You can take the old recipe and substitute the cardamom and vanilla¬†for instant coffee. Even if the batter doesn’t fully cover the bottom of the pan, they’ll rise and fill out in the oven.

 

fudgy coffee brownies

makes 16

based on the cardamom brownies recipe

 

180 g unsalted butter, melted

70 g cocoa powder

240 g granulated sugar

6 T instant coffee powder

2 eggs

60 g all-purpose flour

kosher salt or sea salt for the top

 

Line a brownie pan with parchment paper and preheat the oven to 325 F (163 C.) If using a toaster oven, line the brownie pan with paper.

Over a double boiler (or directly in a pot), melt the butter and don’t let it bubble or burn. Once mostly melted, remove from heat and turn off the stove.

With a spatula, mix in the cocoa powder, granulated sugar, and coffee powder until completely blended and smooth.

Beat in the eggs, one at a time, until the batter is silky smooth.

Finally, fold in the flour until there are no pockets of white left.

Spread the batter out in an 8 x 8 brownie pan lined with parchment paper, and sprinkle the salt on top.

Bake for 20 – 25 minutes, until you can smell the chocolate. If using a toaster oven, do 740 W for 20 – 25 minutes. The toothpick test won’t work with these brownies, and they will set when they cool down. They’ll look and feel dry on top and start to come off of the sides of the pan, but the batter will still be melty in the middle. It will firm up as it cools.

As soon as they’re done, transfer the pan to the refrigerator. The sudden change in temperature helps the brownies become crispy.

Once they’re cool, remove the brownies from the pan, cut, and enjoy. They are, understandably, best enjoyed with a cup of coffee.

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Try not to eat them all at once yo,

Nick P.

Categories: bars and brownies

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