Baking Delights: Baking breads and treats for your family

Espresso and Cream Brownies

by Marye on September 7th, 2007

Are you feeling the chocolate love yet? Today marks the fourth day on our journey to chocolate Nirvana and this one should wake your tastebuds up with a jolt! Deep, dark chocolate brownie with ground coffee beans added makes for an intense brownie experience! Hazelnut cream glaze on the top creates a coffeeshop experience you won’t want to miss. This is a serious brownie! Next time I am going to add chocolate chips I think…And I know that I saw cappuccino chips at the store the other day-those might be good as well.

This is also a moist and chewy brownie so be careful not to overbake. Take it out of the oven when slightly underdone and let cool for the best results.

Espresso & Cream Brownies

1 c Hershey’s Special Dark Cocoa

3 sticks unsalted butter

1/3 c ground coffee beans (leave them coarse if you want a little crunch)

1/2 tsp salt

2 1/4 c sugar

5 eggs

1 tsp vanilla

1 1/4 c flour

Melt butter. Whisk in cocoa and coffee until smooth. Cool. Mix sugar and eggs until lemon colored. Add chocolate mixture and vanilla. Add flour quickly, stirring just to mix. Pour into a greased 13x 9″ pan and bake at 325 for 25-30 minutes. Leave slightly underdone in the middle and cool thoroughly.

Glaze:

Cream 1/4 c melted butter,1/2 tsp vanilla, 1 c confectioners sugar and 1/4 c hazelnut creamer until smooth. Add cream as needed for consistancy. Spread on brownies while slightly warm. This make one 13×9″ pan..YOU will have to decide how many servings that is!

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POSTED IN: Brownies, Cookies