The Brownie Recipe by Kareen Grondin

When tradition meets creativity, wonderful surprises emerge. Kareen proves it with this recipe for espresso-flavored brownies.

"We usually use only a tiny amount of liquid in a brownie recipe; otherwise, they turn into cakes. By infusing the butter with coffee, we manage to give ours a rich coffee flavor without increasing the liquid content.

Ingredients

170 g (¾ cup) unsalted butter
2 tbsp coarsely ground coffee
150 g (5 oz) milk chocolate, melted
2 eggs
200 g (1 cup) brown sugar
2 tbsp cocoa powder
¼ tsp salt
100 g (3½ oz) dark chocolate (60–72%), chopped
105 g (¾ cup) all-purpose flour

Preparation

Preheat the oven to 180 °C (350 °F). Butter and line a 20 cm (8 in) square pan with parchment paper.
In a small saucepan, melt the butter over low heat. Add the coffee, remove from heat, and let steep for 5 minutes. Strain over the melted chocolate and mix well.
In a bowl, whisk the eggs with the brown sugar, cocoa, and salt. Stir in the melted chocolate and the flour. Fold in the chopped chocolate. Pour into the pan.
Bake in the center of the oven for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely before cutting into squares.

These brownies freeze beautifully and are delicious straight from the freezer."

A recipe from the book CAFÉ, co-written by Kareen Grondin and Didier Reolon, which features many gourmet and original recipes made with coffee—or to enjoy alongside it.

For a sweeter, milder option, check out the brown butter blondies recipe, perfect for fans of the classic white chocolate and macadamia nut pairing.