Ingredients for Coffee Brownies
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How to Make Coffee Brownies
- Preheat oven to 325°F (160°C).
- Grease and flour a 9x12 inch baking pan. Line with parchment paper, leaving an overhang on the sides to help lift out the brownies later.
- Combine 12 ounces bittersweet chocolate, 1 cup (2 sticks) unsalted butter, 1/2 cup strong brewed coffee, and 1/4 teaspoon salt in a heatproof bowl set over a pan of simmering water (double boiler).
- Stir frequently until chocolate and butter are melted and the mixture is smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together 2 cups granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the cooled chocolate mixture to the egg mixture, whisking until well combined.
- Gently fold in 1 1/2 cups all-purpose flour until just incorporated. Do not overmix.
- Fold in 1 cup chopped pecans (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Let the brownies cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang.
- Run a knife around the edges to loosen, then cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
169g
Fat
85g
Carbs
18g
