MAKES 9 BROWNIES
Cocoa powder gives SAVEUR staffer Krystal Stone's iced brownies a concentrated flavor.
4 tbsp. unsalted butter,
plus more for greasing
2 1⁄2 tbsp. instant espresso powder
1 cup chocolate-covered espresso beans
(about 41⁄2 oz.), coarsely
ground in food processor
2 cups superfine sugar
2⁄3 cup unsweetened, dutch-process
1⁄2 cup flour
1⁄2 cup canola oil
2 tsp. vanilla extract
1⁄4 tsp. plus 1⁄8 tsp. fine salt
1⁄4 tsp. baking powder
2 eggs, beaten
1⁄4 cup milk
1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line pan with parchment paper; grease paper. Bring 1⁄4 cup water to a boil in a 1-quart saucepan. Whisk in espresso; let dissolve. Whisk together espresso, beans, 1 cup sugar, 1⁄3 cup cocoa, flour, oil, 1 tsp. vanilla, 1⁄4 tsp. salt, baking powder, and eggs in a bowl. Pour batter into pan; spread evenly. Bake until set, 45–50 minutes. Let cool slightly.
2. To make icing, bring butter, milk, and remaining sugar, cocoa, vanilla, and salt to a boil in a 1-quart saucepan, while whisking. Pour icing over brownies; let harden. Cut and serve.