espresso brownies
i think we've struck the perfect brownie balance of chewy, cake-y, and fudge-y. with the crackly tops and everything!
it’s been less than two weeks and buying Malai Ice Cream’s frozen dessert cookbook might be the best thing I’ve done for myself this quarter. the pistachio crumble ice cream featured on their instagram page was my first impression of their work and when my copy arrived, I was not disappointed.
the first recipe I ran across that I actually *had* to make was coffee cardamom ice cream. these brownies were whipped up to pair with that ice cream and complement the coffee flavor.
ingredients
3/4 cup butter
3/4 cup your preferred baking chocolate (bittersweet, dark or milk chocolate is fine)
1 1/4 cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature*
½ cup dutch process cocoa powder**
2 tsp instant espresso powder (I used the Cafe Bustelo brand)
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
equipment
8x8” or 9x9” pan (ceramic, metal or glass is fine)
parchment paper
nonstick baking spray
mixing bowls (at least 2)
small pot or microwave-safe bowl (for melting chocolate, butter, and sugar together)
measuring cups
whisk (or sifter)
rubber spatula (or wooden spoon)
instructions
preheat the oven to 325 degrees F, line an 8x8- or 9x9-inch with parchment paper and spray with non-stick spray.
place the sugar, baking chocolate, and butter in a large microwave-safe bowl and microwave in one-minute increments, stirring in between, until the butter is completely melted and the mixture feels quite hot to the touch (approximately 3 to 4 minutes). alternatively, a large metal or glass bowl and a pot with water can be used to create a double-boiler. fill the pot halfway with water and place over medium heat.
let chocolate mix cool for a minute***. add the eggs, one at a time, stirring vigorously after each addition. (don't skip this step – beating the eggs well is what gives the brownies that characteristic crackly top.)
sift and then fold in the dry ingredients (flour, cocoa powder, espresso powder, baking powder, and salt) until just a few streaks remain.
transfer the batter to the prepared pan. bake until set around the edges but still soft towards the middle (approximately 25-30 minutes in a metal pan, or 35-40 minutes in a glass pan).
let the brownies cool for at least 15 minutes before removing from the pan. lift out by the parchment paper lining the pan then transfer to a cutting board and cut into squares.
the brownies will store in a ziploc bag or airtight container on the counter for 1-2 days or in the freezer for about 2 weeks. just leave on the counter for 30 minutes to an hour to thaw before serving.
notes
*the eggs should be at room temperature to keep them from chilling the butter back into a solid when you add them to the batter.
**dutch process cocoa powder will give a more box like flavor and darker color. However, regular cocoa powder may be substituted with great results.
***if you add the eggs too soon after melting the chocolate, butter and sugar together, the heat could cook the eggs and create small cooked pieces of eggs in your batter.
****this recipe may be doubled to fit a 9 x 13 inch baking pan.
*****adapted from chocolatewithgrace.com's “The Best Homemade Brownies” recipe
questions?
if anything is unclear or you just need a little extra explanation, feel free to leave a comment below.