Coffee Brownies
Prep Time
Makes
Cooking Mode
½ cup + 1 tbsp butter, divided
1 cup sugar
2 squares (2 oz/60 g) unsweetened baking chocolate
2 tsp instant coffee powder, divided
2 eggs
1 ½ tsp vanilla extract, divided
½ cup all-purpose flour
pinch of salt
½ cup icing sugar
1 tbsp cocoa powder
½ cup + 1 tbsp butter, divided
1 cup sugar
2 squares (2 oz/60 g) unsweetened baking chocolate
2 tsp instant coffee powder, divided
2 eggs
1 ½ tsp vanilla extract, divided
½ cup all-purpose flour
pinch of salt
½ cup icing sugar
1 tbsp cocoa powder
Directions
1Preheat oven to 325°F (160°C). On the stove, set a metal bowl over a pot of simmering water (or use a double-boiler) and add 1/2 cup (125 mL) butter and the sugar and chocolate. Stir a few times as butter and chocolate melt.
2Meanwhile, dissolve 1 1/2 tsp (7 mL) instant coffee in 2 tbsp (30 mL) hot water. Add to butter and chocolate, mixing until smooth. Remove chocolate mixture from heat and cool until barely warm before whisking in eggs and 1 tsp (5 mL) vanilla.
3In another bowl, mix flour and salt. Whisk into chocolate mixture until smooth. Spread in a greased 8 x 8-in. (20 x 20 cm) baking pan. Bake in centre of oven, 25 min., or until top is just set.
4To make the icing, combine remaining butter, icing sugar and cocoa powder in a small bowl. Mix in remaining instant coffee and vanilla and 1 tbsp (15 mL) hot water, stirring until smooth. Ice brownies in their pan while still hot. When cool, cut into 20 pieces to serve.
Tips
1
For a cakier texture, bake brownies an additional 5 min.
Disclaimer
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Personal Note
Personal Note
