Wintertime calls for an assortment of sweets at holiday parties, potlucks, and family get-togethers. I love this particular brownie recipe I learned in Spain because it is rich, but it is not too sweet. What makes this brownie dessert unique and delicious is the combination of dark chocolate and the small addition of coffee grounds (true to Spaniards’ appreciation of coffee). Enjoy this sweet (but not too sweet) treat with family, friends, or co-workers. Happy holidays to you and yours!
Large mixing bowl
Small mixing bowl
Fork or whisk for beating eggs
Hand-held blender (optional)
Small cooking pan or dish (recommended: 8 x 8 inches)
Piece of paper towel or small plastic bag
2 bars of room-temperature dark chocolate (70–80% cacao recommended, and each bar should be about 3 – 4 ounces)
8 tablespoons of sugar (or other sweetener)
1 stick of butter or margarine
5 whole eggs
1 tablespoon of coffee grounds
1 tablespoon of baking soda
½ cup of flour
About ½ cup of small chunks/pieces of walnuts without the shell (optional)
1. Preheat the oven to 350 degrees Fahrenheit.
2. To prevent sticking, use the piece of paper towel or small plastic bag to spread a thin layer of either butter or margarine onto the pan. Then, evenly sprinkle about two tablespoons of flour onto the butter- or margarine-covered baking pan.
3. Melt the two dark chocolate bars in the microwave with the butter in the large mixing bowl. Stir the chocolate and butter mixture together periodically to keep the mixture from sticking to the bowl. Total melting time should be approximately two or three minutes.
4. Beat all the eggs together in the small mixing bowl.
5. Next, combine all ingredients together including the dark chocolate and butter mixture, the eggs, the flour, coffee grounds, yeast, and sugar. Mix all ingredients well. If using a hand-held blender, mix by hand afterwards to even out the texture and prevent bubbles. Finally, mix in the nuts once the mixture has developed a uniform texture.
6. Pour the mixture into the greased and floured dish, and bake it for about 40 minutes or until the top layer is flakey.
7. Allow the brownie to cool for a few minutes, and then serve it warm with coffee if desired.
Seasons of consumption: Fall, winter
Have you ever tried a brownie with a hint of coffee in it? What's your favorite winter treat?
© 2016 Melanie Glover. All rights reserved.
First image above: Shutterstock.