Tag: desserts

Espresso Brownies for a Pick-Me-Up

espresso-brownies

You may be sensing a theme here based on the last recipe I posted for cappuccino creams. But if you’re not, let me spell it out—I love chocolate and coffee. There’s something about the combination of flavors that’s just simply satisfying. With THREE kinds of chocolate and actual brewed espresso, these delicious brownies really pack a punch. This is one of my very favorite recipes. I love making them just for my family, but they’re also great for baby showers, potlucks, or any kind of get-together—I’ve never encountered anyone who didn’t like them. If you’re a coffee person, too, and don’t already have an espresso maker, I’d recommend getting a Breville, which is a great espresso maker . You can use extra-strong brewed coffee in a pinch, though.

Recipe is courtesy of Real Simple.

Equipment needed

  • 8-in square baking pan
  • Parchment paper
  • Microwave-safe bowl

Ingredients

  • 3/4 cup unsalted butter, plus some for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup natural cocoa powder (not Dutch process)
  • 1 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 3 eggs
  • 2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate, chopped

Instructions

1. Heat your oven to 350° F.
2. Coat an 8-inch square baking pan with butter. Then line the pan with 2 crisscrossed pieces of parchment, buttering in between the pieces and leaving an overhang on all sides of the pan. Butter the top of the parchment to prevent it from sticking to the brownies.
3. Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.
4. Combine butter and unsweetened chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals until melted, stirring in between intervals. Let cool slightly.
5. Whisk the sugars, eggs, espresso, and vanilla into the butter/chocolate mixture until smooth. Add the flour mixture and stir until just combined. Fold in the bittersweet chocolate.
6. Spread the batter in the prepared pan
7. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
8. Let brownies cool completely in the pan.
9. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.
10. Enjoy every last morsel!

Cappuccino Cream Cookie Crowd-Pleaser

Chocolate

This wonderful dessert is a coffee-lover’s dream (and a chocolate lover’s, too)! This combination of most people’s favorite “vices” is sure to please pretty much any crowd.

These cappuccino cream cookies really do work for any occasion, or just a regular Tuesday night. Our family makes them most often when we treat ourselves to steak—because I always want something chocolate with steak—and at the holidays because they make everyone happy. This recipe makes about 2 dozen, so it’s great for a crowd.

Recipe is courtesy of King Arthur Flour.

Equipment needed

  • Two baking sheets
  • A glass

Ingredients

Cookies

  • ¾ cup unsalted butter (12 tablespoons)
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1½ cups King all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • ½ teaspoon baking powder

Coating

  • 2 tablespoons Dutch-process cocoa powder
  • 2 teaspoons granulated sugar

Cappuccino filing

  • 1/2 cup unsalted butter, or a combination of butter and vegetable shortening*
  • pinch of salt
  • 1 tablespoon espresso powder
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 2 tablespoons milk

*Using half shortening in the filling will stabilize it, which is particularly useful if it’s a hot day and the filling may soften

Instructions

1. Preheat oven to 325°F. Lightly grease two baking sheets.
2. To make the cookies: Combine butter and sugar thoroughly.
3. Beat salt, egg, water, and vanilla into butter/sugar mixture.
4. Whisk together the flour, cocoa, and baking powder, and add to the butter mixture, stirring to thoroughly combine. The dough will be stiff, but sticky.
5. Scoop the dough into walnut-sized balls (a slightly heaped teaspoon). Roll in your hands to make smooth, which will ensure the cookies come out round.
6. To make the coating: Combine the cocoa and granulated sugar.
7. Dip the flat bottom of a glass in the coating, then use it to flatten each dough ball into a round; it will be about 2″ across and 3/16″ thick. Dip the glass in the coating each time to keep it from sticking to the dough.
8. Bake the cookies for 12 minutes. If you see the edges browning or smell a whiff of chocolate, take the cookies out of the oven.
9. Let the cookies cool on the pan. While they are cooling, make the filling.
10. To make the filling: Beat the butter or butter/shortening combination until fluffy. Beat in the salt, espresso powder, and vanilla.
11. Add the confectioners’ sugar and milk, beating until smooth. Scrape the bowl, and beat again, to combine any residue. Adjust the consistency of the filling with additional milk or sugar, if necessary. Filling should be spreadable.
12. Turn half the cookies bottom side up, and scoop a ball of filling onto each; a teaspoon cookie scoop works well here.
13. Top the filled bottoms with the remaining cookies, squeezing gently to spread the filling to the edges.
14. Store cookies for 1-2 days at room temperature, well wrapped. Freeze for longer storage.