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Triple Coffee Brownies

Triple Coffee Brownies

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  • Makes: 24 servings
  • Yield: 24 bars
  • Prep 30 mins
  • Bake 35 mins

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Ingredients

  • 1 cup butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3 ounces semisweet chocolate, coarsely chopped
  • 4 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/4 cup coffee liqueur (such as Kahlua) or strong brewed coffee
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 -3 teaspoons coffee liqueur (such as Kahlua) or strong brewed coffee
  • 1 cup powdered sugar
  • Chocolate-covered espresso beans, chopped

Directions

  1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
  2. In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, coffee liqueur and vanilla. Stir into warm chocolate mixture; cool to room temperature.
  3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Spread the batter in the prepared pan.
  4. Bake in a 350 degrees oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool completely in pan on a wire rack; then cut into bars. (For cleaner cuts, you can chill brownies in pan in refrigerator for several hours. Use foil to lift chilled brownies out of pan before cutting.)
  5. For glaze: In a small bowl, stir coffee liqueur, 1 teaspoon at a time, into 1 cup of powdered sugar, to reach drizzling consistency. Drizzle over cooled brownies. Garnish with chopped chocolate-covered espresso beans.

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