In honor of Valentine’s Day, I am featuring a brownie that marries two of most people’s loves, “chocolate” and “coffee.” I am not a fan of plain coffee unless it is diluted with milk or chocolate. I do, however, love anything “mocha,” and thus was compelled to bake these brownies. The recipe is a bit fussy with the use of a double boiler, but trust me, the result is worth it; the aroma alone, makes it all worthwhile! They are incredibly delicious and they disappeared before I could cut them into bite sized pieces. Yale took the entire pan back to his house at USC for his roommates to enjoy. I love that!
6 Tbsp unsalted butter
4 oz unsweetened chocolate, chopped
2 tsp instant coffee powder
½ cup all purpose flour
½ tsp ground cinnamon
¼ Tbsp kosher salt
2 large eggs
1 ½ cups firmly packed light brown sugar
1 cup walnut pieces, lightly roasted
3 oz semisweet chocolate, chopped
Preheat the oven to 350F. Butter a 9 inch square pan. Butter the paper and dust with flour, shaking out the excess.
In a saucepan, melt 6 tbsp of the butter, the 4oz unsweetened chocolate, and 2 tsp of the coffee powder over low heat, stirring until smooth. Set aside to cool slightly.
Sift the flour, ½ tsp of the cinnamon, and the salt into a bowl. In another bowl, whisk the eggs with the brown sugar, then whisk the chocolate mixture. Stir in the dry ingredients just until blended. Fold in the walnuts. Spread the batter in the prepared pan.
Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes. Let cool completely in the pan on a wire rack.
3 oz semi sweet chocolate
6 Tbsp butter
1 tsp coffee powder
½ tsp cinnamon