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cookies

brownies! with coffee!

brownies 2

i’m proud to say that i grew up in a family where home-cooked meals and home-baked desserts were the norm. my mom seemed to have an endless supply of recipes for every occasion. so when i went to college, i found myself calling every week and asking for a new idea for dinner or dessert. rather than just emailing me recipes, my mom sends them to me the way she keeps them at home – on index cards. when the mail arrived, i came to expect a envelope thick with 5 or 6 index cards with hand-copied directions for my childhood favorites.

brownie batter

this brownie recipe straddles the line between cakey and fudgey, so you won’t have to choose. the only thing i’ve changed about my mom’s original directions is to add coffee. many desserts use freshly brewed coffee, but here’s the secret – i use instant coffee. it’s what i grew up drinking, so it’s what i have in my apartment at all times.

brownie batter 3

you’re going to want to stop yourself from adding more instant coffee after the first tablespoon. ignore your instincts and just keep adding more. the batter will smell and even taste too bitter before you bake it, but when the brownies come out of the oven, you’ll be pleasantly surprised with the depth of flavor. these won’t last long after you put them out – and they’re great warm.

brownies and milk 1

brownies 1

coffee brownies
another recipe bestowed upon me by my mom.

1 cup butter, soft
2 cups sugar
2 tsp vanilla
4 eggs
4 oz unsweetened baking chocolate, melted and cooled
1 cup flour
1/2 cup chocolate chips
2-3 Tbsp instant coffee

1. in a large bowl, blend together the butter and sugar.

2. add vanilla, eggs, melted chocolate, coffee, flour and chocolate chips.

3. pour into a greased and floured 9×13 inch pan and bake at 325 F for 35 minutes.

5. get giant glass of milk and devour brownies until food coma ensues.

46 replies on “brownies! with coffee!”

I could eat brownies everyday, just love them. The photo of the brownies climbing up the side of the glass of milk is really cute.

The Only thing better than a coffee brownie is a glass of warm coffee and your sweet coffee brownie. ;)~. Yummy

I make espresso brownies almost daily in your coffee shop. I can assure you that you can bring down the toughest female to her knees with coffee brownies. They flood in at certain times of the month. They curse me but there’d better be brownies in the display case.

Well, i saw these, loved the idea, and whipped up a batch. I don’t know if i did something wrong, but they are a very light brown, kindof grey, not the dark chocolate deliciousness pictured above. Maybe i did something wrong; i melted the chocolate in the microwave (shorts bursts till almost melted, stirred to melt; waited to cool) – beat the butter and sugar together, added the eggs and vanilla and did a quick whip together, added the chocolate and inst. coffee, and stirred till the chocolate was mixed in, then added flour and chocolate chips. the batter tasted good, just didn’t look right. Is the recipe missing something, did i mix the ingredients together wrong… any ideas what may have happened? They are still cooking right now so i’m not sure what the final outcome will be, but right now… still an ashy light brown.

@trsh – i wonder if it could have anything to do with the type of baking chocolate you used? in the end, it comes down to taste, so i as long as they make you faint with deliciousness, it’s all good. let me know how they turn out!

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Well, in the end they turned out OK, just a little light colored on top. On a personal note, the next day i had food poisoning… not sure if it was cuz of brownie batter licking, or something else i ate… thanks for the recipe anyway!

The brownies look really good…..but I have a question.
I assume that in the States you buy butter, flour and sugar by weight, as we do in the UK. So why, when composing a recipe, is it necessary to convert into the confusing and internationally variable ‘cups’? WTF is a cup of butter?

@ gareth – i’m no food anthropologist, so i’m not sure why the US measures ingredients differently than the rest of the world, but here we usually buy butter in sticks. each stick is a quarter pound and also equal to half a cup. so one cup of butter is a half pound. hope this helps!

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Your mom sounds adorable–she really mailed you 3 X 5 cards with recipes on them? Too cute.

These brownies look great… so why is using instant coffee better? If you use regular, would the flavor be very different?

I made these brownies yesterday, and even though I failed, they tasted good. I managed to set my oventimer wrong (new oven, mind you), so I got it out early. Whoops! But thanks for the recipe!

Score! After I had the pleasure of eating one of these brownies that weekend when I visited your girl, I was waiting for your recipe, thinking you hadn’t posted it yet. Now I can make them! They were, hands down, the best brownies I think I’ve ever had. And I bake. A lot.

Hey! I tried your cheese Danish yesterday and must say they turned out well. I dolloped some jelly ontop of the cheeze which added that taste of something sweet. I wanted to share with you what I did with my puff pastry dough. I cut into 3/4 inch withs and long then twisted the strips. Roll the twisted strips lengths around in a circle and it looks like a rose. Ha. Made for a pretty good presentation for my husband also named Pete. Thanks for sharing your knowledge and great ideas with the rest of us. Sincerly- Leah

I just made 350 coffee brownies for a caterer yesterday. Instead of instant coffee, I used coffee grounds, which I ran through the spice grinder until they were powder. The coffee was Community Coffee, New Orleans Blend, which has chicory in it.

I also use a recipe where the butter is melted over low heat, removed from the heat, and chopped chocolate is added and allowed to melt using the residual heat from the butter. It always melts perfectly smooth, never lumpy or burnt, and since there’s enough liquid content to which the chocolate is being added, there’s no chance of seizing.

I like your site! I’ll be checking back often!

This recipe is just what I was looking for – and from a fellow D. of Columbian! Really nicely done site, and I am quite impressed by your dedication to baking. Keep on keepin’ on.

Hello,i am Marta from Slovakia,i tried your brownies with coffee and they were amazing…thanks.

Best Brownies I have ever tasted in my entire life! I don’t think I cooked them quite long enough, but that just made them super-duper moist and fudgey! Thank you so much for existing!

I ran across your recipe as I was searching for a healthy brownie recipes for a girl scout troop meeting. I found a semi healthy recipe on a different site…but I am going to try your recipe as well because it looks so yummy. I thought it would be interesting to get the girls comments on the different recipes. I’ll let you know how things turn out!
Thanks for the recipe!
A. Domash:-)

i made theses brownies and they were the yummiest thing on earth! my family and friends loved them.this is a wonderful recipe, thank you.

Yum! I so love coffee and I’d like to try this soon as I get time off.

I make these all the time! During the holidays, I made a batch with Andes mints! They went over very well!
I was thinking about maybe adding caramel next time?

These look great! I’m planning on making them and I want to bring some for my friends. How many do you get out of each batch?

No doubt that the flavor’s great, but mine’s taking forever to bake. The top’s perfect, but the insides are waay too gooey. I made sure to follow everything exactly the way they were written here.

Make no mistake. I loved the recipe, but I wonder what went wrong. In my desperation, I flipped all the brownies just so the underside could bake as well. :))

Admiring the hard work you put into your website and in depth information
you present. It’s good to come across a blog every once in a while that isn’t the same unwanted rehashed material.

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