Something deep and sweet – extremely sweet. They are so sweet and moist, that they literally hurt my tooth. Take a quick sip of freshly brewed coffee and you are ready for another bite. At the end, you just don’t care anymore about the hurting tooth, you just want to finish eating up the whole pan of brownies.
I have had Nick Malgieri’s book the Cookies Unlimited for many years. As for now, I can’t remember why I bought it. Maybe because of the handsome cover?
Now that I am in the Baking 101 spirit, I flipped through it and decided to try out the recipe for espresso brownies. It looks the easiest and had the least ingredients. It turned out very moist, chocolatey with obvious hints of coffee. After baking, the top crust was shiny and crunchy. Great combination with the soft mid part! Okay I have to confess, as for this moment, the side crusts are my favorite. After loosening up the parchment from the cake, I cut the sides off, and we literally fought for those crunchy part!
I drink a lot of coffee at work – a slice of the brownies is a really pick-me up. I think it is best served cold. I keep them handy in the fridge. Made them once a week for the past three weeks. I really need to stop doing that.
57 g butter
57 g dark chocolate, chopped coarsely
1 tbsp instant coffee
1/4 tsp salt
200 g sugar
64 g flour
20 cm square pan, buttered and lined with buttered parchment or foil
Preheat oven 180 degree Celcius.
Melt butter in a small saucepan. Remove from heat, stir in chocolate bits till all melt. Set aside and let cool
Combine eggs, coffee and salt in a big bowl. Whisk in the sugar in a stream, and then whisk in the butter mixture
Fold in flour with a rubber spatula. Pour the batter into prepared pan
Bake for 30 minutes, or till the top crust is shiny and a toothpick comes out clean when inserted into the center of the pan
Let cool down completely. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. The cake will solidify in cool temperature and makes it easier to cut.
Remove from fridge. Cut into 4 cm-squares
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