I am still learning to bake quite a few things, as such, brownies have been the last boxed treat that I had to ditch. I’d long since stopped baking cakes and such from the box, but brownies remained a staple until recently. A warm piece of Duncan Hines’ brownie is really sinful. Partially because it’s from the box and *gasp* “YOU cook from THE BOX!?” and partially because, well, chocolate.
They serve a purpose. A middle-of-the-night, “you know what I could go for?” purpose. Then there are other times when not only do you need a hit of chocolate, but you also need the therapy that comes with following the steps of a recipe; the browning of the butter, the measuring and the stirring.
Today was one of those days. I needed to eat a brownie just as badly as I needed to create a brownie. This recipe has been adapted from a very basic recipe from King Arthur flour, it’s a bit less sweet and I steeped coffee in my browning butter before adding it to the mixture. (Listen….it’s an extra step but the flavor of the brownie?? NOM!)
10 tbsp unsalted butter (1 stick +2 tbsp)
1 to 1 ¼ C white sugar
¾ C unsweetened cocoa powder
½ tsp salt
¼ tsp of baking powder
1/8 cup of ground coffee (or espresso)
2 large eggs
1 tsp of vanilla extract
2/3 C of AP flour
Foil or parchment
- Preheat the oven to 350
- In a small sauce pan, melt the butter over medium-high heat. Allow the butter to cook, stirring frequently. After about 5 minutes add the coffee, again, stirring frequently. The butter will froth up but continue to stir. After about 10 minutes remove pan from the heat.
- In a medium-sized bowl, add sugar, cocoa powder, baking powder and salt. Grab a small bowl and using a fine mesh strainer, pour your butter-coffee mixture. Using a spatula, gently press the coffee mixture in order to get as much of the butter out as you can. (There will be fine coffee particles, don’t worry. This is OK.)
- Pour your coffee-butter into your bowl of dry ingredients. Using a silicon spatula, or wooden spoon, stir into all of the ingredients are well-combined.
- In a larger bowl, pour your flour. Into the flour, add your cocoa mixture. Add one egg and stir until combined, then add the final egg and your vanilla extract. Beat this mixture thoroughly until it is well combined, 30-45 seconds. You should not see any flour.
- Line your cooking dish with foil or parchment paper, grease with butter or cooking spray.
- Add your batter and smooth the top. Using a knife or the flat side of your spatula, create some light swirls.Bake for 20-25 minutes, it should pass the tooth pick test.
- Allow the brownies to cool in the pan.
- Once cooled, remove lined brownies from the pan and cut into squares.
- Store in an airtight container.
© 2016 by Alexa Mason. All Rights Reserved