Coffee Brownies

Rich, super moist, gooey goodness – a perfect way to your coffee and chocolate fix!

Having coffee at the end of a big meal is a tradition in a lot of cultures. So why not combine the coffee with a decadent dessert? And as we all know, no list of dessert is complete without some gooey, rich brownies!

So for today’s recipe, I have added the strong flavor of coffee to these super moist delicious chocolate brownies. The coffee flavor makes my favorite homemade brownies richer and even more chocolatey than before.

These mouth watering treats have a thin crisp layer on top and a gooey, super moist center to it.  They are quick and easy to make and most importantly with only a simple bowl and a beater.

In a nutshell

Remember…

For the instant coffee used in the recipe, after a lot of trials, I felt 4 tablespoons was ideal. Lesser than that makes the coffee flavor not prominent enough and more than 4 tablespoons I started getting a bitter after taste.  So it’s better to stick to four tablespoons for at least the first batch.

Don’t overbake these brownies. When in doubt whether cooked better to underbake. When you overbake you lose the gooey goodness of the brownies.

You can also freeze the brownies for up to a month. After completely cooled, wrap each brownie separately with plastic wrap and then use a zip loc before storing it in the freezer. When you feel like having one, leave it on the counter for some time and enjoy it with a scoop of vanilla ice cream.

Print Recipe

Coffee Brownies

(3 votes, average: 4.67 out of 5)

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Serves: 15 squares

Prep Time: 15 minutes – Cooking Time: 35 minutes

Rich, super moist, gooey goodness – a perfect way to your coffee and chocolate fix!

Ingredients

• ¼ cup vegetable oil
• ½ cup butter
• 300 grams sugar
• 3 eggs + 1 egg yolk
• 1 teaspoon vanilla essence
• 150 grams all purpose flour
• 40 grams cocoa powder
• 4 tablespoons instant coffee
• ½ cup walnuts, toasted and chopped

Instructions

1

Preheat the oven at 180° C (350° F).

2

Line a 7” X 11” baking pan with aluminum foil and keep aside. You can also use a 9” square tin.

3

In a large mixing bowl, cream butter, oil and sugar.

4

Add in the eggs, vanilla essence and mix thoroughly.

5

Stir in the flour, cocoa powder and coffee powder.

6

Mix the walnuts with the batter.

7

Now pour batter into prepared pan and bake for 35 minutes.

8

To know if the brownie is done, the top of the brownie should look done but when a tooth pick is inserted a bit of batter should stick to it.

9

Remove brownies from the pan along with the foil and keep it on wire rack.

10

Serve warm with a scoop of vanilla ice cream.

Notes

Store in an airtight container at room temperature for up to 2 days then refrigerate.