Espresso Bean Brownies

June 24, 2015

Baking Therapy: Jessi Lane Adams once said, "Coffee smells like freshly ground heaven." This recipe transformed my kitchen and home into a coffee heaven, with the scent of espresso and chocolate filling the air like an orchestral medley. An instant ticket to paradise. 

I came across this recipe on the latest issue of Kinfolk magazine and baked it using atomi's own roasted blend of coffee beans. The smashed-up espresso beans and dark chocolate will awaken the flavours in these fudge-like brownies. I thought it was a brilliant idea to use espresso beans, but it turned out a bit too rich for my liking. The original concept is still good, thus, I've tweaked the recipe to improve it!

These are the few changes I made:
  • The original recipe called for coarsely grounded coffee beans, but it's highly recommended to crush them finely. Coarsely grounded beans interfere with the texture of the brownies and gets caught in your teeth. 
  • Instead of using 85g of espresso beans, I cut it by half as I found the taste of coffee a bit too strong. Using 40g creates a subtle, but still enjoyable, taste. 

Adapted from: Kinfolk Magazine
Servings: 24 - 30 portions
Equipment: 9 x 13" baking pan
Time: 20 minutes + baking time

225g unsalted butter, cubed
170g bittersweet chocolate, coarsely chopped (60 - 70% cacao)*
55g unsweetened chocolate, coarsely chopped (90-100% cocao)*
165g all-purpose flour
1 tsp baking powder
1/2 tsp salt
370g caster sugar
4 large eggs, beaten
2 tbsp instant espresso powder
1 tsp pure vanilla extract
40g espresso beans, finely crushed
*If you don't know the percentage of cacao in your chocolate, just try to look for dark couverture chocolate. You can also use normal chocolate chips, but the brownies might turn out a bit sweeter. 

1. Melt the cubed butter and chocolate over a water bath, stirring until the chocolate is smooth.
2. In a large bowl, whisk together the sugar and espresso powder, and add the melted chocolate and butter to the bowl.
3. Mix in the eggs and vanilla until thoroughly combined.
4. Sift in the flour, baking powder and salt and mix well.
5. Pour the batter into a baking pan lined with parchment paper/greased with butter.
6. Bake in a preheated oven at 180C for 25 to 30 minutes. You will know when it is ready when a toothpick inserted into the center comes out clean with a few moist crumbs attached. Let it cool before serving!

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