May 5, 2009 § 2 Comments
I just couldn’t leave well enough alone. It’s not as if I had too much time on my hands or something but I decided to tweak Brownie #4, slightly. I’ve seen some recipes that call for adding instant expresso or coffee to boost the chocolate flavor in chocolate desserts. Instant coffee/expresso is not something I keep on hand. So instead, I decided to try cold coffee (Kona coffee to be specific since that’s what we had that morning). Other than some minor modifications to the ingredients, I also baked these a bit longer than the other recipes. In reality, these probably could have withstood another 2 minutes or so since the overall texture is fudgy-soft. As I’m biting into a piece of it right now, I kind of like the fudgy, softer texture this one has.
One thing to note, the batter on this one will be a bit wetter than the previous 2 recipes. Other than that, directions are still the same. One bowl, quick and easy.
2 large eggs
1 tsp vanilla
1 1/2 C white sugar
1/2 C packed dark brown sugar
3 Tbsp Canola oil (or vegetable oil)
3 Tbsp cold coffee
1 stick melted butter (1/2 cup)
1 1/2 C unbleached AP flour
3/4 C dutch-processed cocoa powder (Callebaut)
1/2 tsp table salt
3/4 tsp baking powder
Preheat oven at 350°F oven.
In a medium bowl, mix together eggs, oil, butter, coffee and vanilla (hand mixed with a wooden spoon). Add both sugars and mix. Let it sit for 5 minutes.
In a large sifter (I use a large fine mesh strainer), combine flour, cocoa, salt and baking powder together. Sift directly into the wet ingredients. (Add optional chopped nuts at this point.) I think sifting the dry ingredients help with a lighter texture, I don’t think it’s absolutely necessary and can be skipped if you don’t have a sifter.
Mix until everything is combined. Try not to overwork the batter at this point.
Lightly spray Baker’s Edge Brownie Pan (or an 8″ x 8″ pan) with oil. Spread mix into pan. Bake for 22-26 minutes until toothpick inserted into center comes out with light crumbs. Cool completely in pan and cut into squares.
CAB: Chocolate taste seems smoother than than Brownie 5. Softer and fudgier in a good way. The top has a bit more crust that I like. Don’t taste any hint of coffee, as expected. Very nice mellow chocolate aftertaste. Maybe baking another 2-3 minutes will make it more chewy. When I compared the photos to previous experiments, I noticed that this brownie is darker, richer in color. Had to be the coffee.
GP1: Really good chocolate flavor. I think the chocolate taste is better than [Brownie #4]. It’s softer and good but maybe needs to be a little chewier. Maybe. It’s really good, rich.
GP2: Oh I love all the brownies and this one is really really good. I like the texture of it, soft and rich. Definitely the moistest of all of the brownies so far.
GP4: I like this one, good flavor. Would be really good with a cup of coffee. Like the texture.
GP5: I think I like the last one better [Brownie #4] but this one is good. I can really smell the chocolate. I like the aftertaste. Might be a bit too soft for my taste but my daughter would love this version.
GP6: This would go really well with nuts (here we go again!). I think the flavor would round out nuts. I like the flavor, it seems to fill my whole mouth and smoother tasting than the last one. Really good, I like the texture, soft but still a bit crusty on top.
Guest GP: This is exactly the way I like my brownies. I love the soft brownies that taste like fudge. You made this from scratch? Really?
Conclusion: Looks like it was split between the panel on the texture, some liked it more than others. I think I’ll make this again this weekend and bake it a bit longer to see how the middle sets up. But it was pretty unanimous that the coffee did enhance the chocolate flavor, considering that this version had 1/4 cup less cocoa powder and the exact same amount of sugar.