Krystal’s Espresso Brownies

Name: Krystal’s Espresso Brownies
Total time: PT0D0H0M
Yield: makes 9 Brownies
Ingredients: 4 tbsp. unsalted butter, plus more for greasing; 2½ tbsp. instant espresso powder; 1 cup chocolate-covered espresso beans (about 4½ oz.), coarsely ground in a food processor; 2 cups superfine sugar; ⅔ cups unsweetened, dutch-process cocoa powder; ½ cups flour; ½ cups canola oil; 2 tsp. vanilla extract; ¼ tsp. plus 1⁄8 tsp. fine salt; ¼ tsp. baking powder; 2 eggs, beaten; ¼ cups milk

Serves
makes 9 Brownies

HELEN ROSNER

Instant espresso powder and chocolate-covered espresso beans gives SAVEUR staffer Krystal Stone's iced brownies a concentrated flavor and a zingy, caffeinated boost.

Ingredients

4 tbsp. unsalted butter, plus more for greasing
2½ tbsp. instant espresso powder
1 cup chocolate-covered espresso beans (about 4½ oz.), coarsely ground in a food processor
2 cups superfine sugar
⅔ cups unsweetened, dutch-process cocoa powder
½ cups flour
½ cups canola oil
2 tsp. vanilla extract
¼ tsp. plus 1⁄8 tsp. fine salt
¼ tsp. baking powder
2 eggs, beaten
¼ cups milk

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Instructions

Step 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.

Step 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.