This Brazilian Coffee Brownies recipe works amazingly at parties. Hosts love them as they are a delicious stay-awake booster. Check it out!
The great Arabica coffee flavors both the brownies and their ganache topping. Brazilian coffee is valued for its bold, smooth flavor, but good Brazilian espresso is also an excellent option.
The dense, rich brownie brings out the flavor of good quality coffee contrasted with the fruit zest. The nuts are an option that bring an extra touch of texture a taste.
I used commercial Brazilian coffee for this recipe and the result was good enough not to increase the budget with gourmet coffee, but feel free to experiment, if you want.
This recipe is a winner to be appreciated as a standalone. At least at first. After that, you should do whatever pleases you most.
Delicious as is; The coffee brought a unique and subtle taste to the brownie. Still, I think that increasing the amount of butter can bring positive results.
- Nonstick vegetable oil spray
- 2 cups sugar
- 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 3 tablespoons finely ground Brazilian coffee beans
- 1/2 teaspoon salt
- 1 pinch cinammon
- 1 tiny pinch cloves
- 3 large eggs
- 1 teaspoons almond extract, or vanilla
- 1/2 pineapple extract, or orange, or more of the above
- 1 1/4 cups all purpose flour
- 3/4 cup pecan pieces, or wallnut
- 1 cup bittersweet chocolate chips (6 ounces)
- 6 tablespoons freshly brewed Brazilian coffee
- enough orange zest to sprinkle over pan size (13x9x2), or lemon zest
- Preheat oven to 350°F.
- Grease a 13x9x2-inch metal pan with nonstick spray.
- Combine sugar, butter, cocoa, ground coffee, spices and salt in large metal bowl.
- Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).
- Remove bowl from over water; cool mixture to lukewarm if necessary.
- Whisk in eggs and extracts.
- Sift flour over and fold in.
- Mix in pecans.
- Spread batter in prepared pan.
- Bake brownies until tester inserted into center comes out clean, about 25 minutes.
- Cool brownies in pan.
- Place chocolate chips in small bowl.
- Bring brewed coffee to simmer in small saucepan.
- Pour over chips and stir until melted and smooth.
- Let ganache stand until cool and beginning to thicken, about 1 hour.
- Spread evenly over brownies.
- Cut brownies into 15 squares.
- Sprinkle over the zest of your choice, to taste
My friend Maria Helena, the owner of Chameleon Café in our town, makes these brownies for her customers. Everyone enjoys them a lot. She told me that, after making it so many times, one thing is imperative: the coffee grind must be very, very fine.
This is a fantastic brownie recipe that carries a considerable caffeine drive; use it if you need to stay awake and love to eat sweets at night.
This brownie also works amazingly at dinner parties, and their hosts are always pleased when we bring them up.