mmmm brownies. Just one of the many foods that I told myself as a child that one day I would eat for breakfast, lunch, and dinner – ya know, once I moved out from my parent’s house.
Of course, I grew up and realized that brownies 3 times a day was not a feasible or healthy plan. So, instead, I make brownies here and there for special occasions, or to surprise my husband after he’s been away on a trip.
This past weekend, Jer was away with his friends on their annual camping trip and I thought it would be fun to make some brownies with a twist – and no, not the THC kind of twist – a coffee twist. If there’s anything my husband loves, it’s sweets with coffee or espresso flavors. And, the idea of brownies + coffee just made sense to me.
Fudgy Coffee Brownies
1 cup all-purpose flour
1 cup butter (melted)
2 cup white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 tbsp instant coffee
Preheat oven to 350 degrees.
Grease a 9x-13 inch square pan.
In a large bowl, mix 1/2 cup butter, eggs, vanilla, cocoa, flour, salt, baking powder, and instant coffee. Mix until smooth.
Bake in preheated oven for 25 minutes.
Remove from oven and allow brownies to rest for 5-10. Then cut into squares.
3 tbsp butter
1 1⁄2 cups powdered sugar
2 tbsp milk
2 tbsp cocoa
1 tsp vanilla
Mix together in a bowl. **sometimes I add a bit more milk to make the icing thinner over the brownies. I don’t always like super thick/heavy icing.
- 1 cup all-purpose flour
- 1 cup butter, melted
- 2 cups white sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 eggs
- 2 tsp vanilla extract
- 2/3 cup cocoa powder
- 1 tbsp instant coffee
- Preheat oven to 350 degrees.
- Grease a 9x-13 inch square pan.
- In a large bowl, mix 1/2 cup butter, eggs, vanilla, cocoa, flour, salt, baking powder, and instant coffee. Mix until smooth.
- Bake in preheated oven for 25 minutes.
- Remove from oven and allow brownies to rest for 5-10. Then cut into squares.