Espresso and Cream Brownies
September 7, 2007 by Marye Audet
Filed under Cookies
Are you feeling the chocolate love yet? Today marks the fourth day on our journey to chocolate Nirvana and this one should wake your tastebuds up with a jolt! Deep, dark chocolate brownie with ground coffee beans added makes for an intense brownie experience! Hazelnut cream glaze on the top creates a coffeeshop experience you won’t want to miss. This is a serious brownie! Next time I am going to add chocolate chips I think…And I know that I saw cappuccino chips at the store the other day-those might be good as well.
This is also a moist and chewy brownie so be careful not to overbake. Take it out of the oven when slightly underdone and let cool for the best results. 
Espresso & Cream Brownies
1 c Hershey’s Special Dark Cocoa
3 sticks unsalted butter
1/3 c ground coffee beans (leave them coarse if you want a little crunch)
1/2 tsp salt
2 1/4 c sugar
5 eggs
1 tsp vanilla
1 1/4 c flour
Melt butter. Whisk in cocoa and coffee until smooth. Cool. Mix sugar and eggs until lemon colored. Add chocolate mixture and vanilla. Add flour quickly, stirring just to mix. Pour into a greased 13x 9″ pan and bake at 325 for 25-30 minutes. Leave slightly underdone in the middle and cool thoroughly.
Glaze:
Cream 1/4 c melted butter,1/2 tsp vanilla, 1 c confectioners sugar and 1/4 c hazelnut creamer until smooth. Add cream as needed for consistancy. Spread on brownies while slightly warm. This make one 13×9″ pan..YOU will have to decide how many servings that is!
Oh I could have used this last week. About every 6 months my hormones scream for a high caffeine brownie!
Definitely a keeper!
I made this as directed at 325 degrees F; the batter was very soupy (and not just in the middle), even after 30 minutes. When I tried again with the temperature at 350, they were just fine. Typo, perhaps?
Janis-
might be oven differences. I make mine at 325 and they work great but I have not had my oven calibrated in awhile.
Is the 1/4 cup of hazlenut creamer – the power-type creamer – a quarter cup of power? Or a liqud creamer?
I can’t find the liquid at my grocery – I’m wondering if liquid is required if perhaps I can add water to the powerdered hazlenut creamer I found and/or I have some hazlenut flavor to add to coffee, perhaps I can stir a tsp of that into a 1/4 cup of real cream.
Hope to get answer soon, want to bake this tomorrow for a party this weekend.
Lisa-
it is the powdered type. The melted butter is what pulls it all together.