Not Your Mother's Fudge Brownies!

More research and development led to this adaptation of one of my favorite brownie recipes, the Chocolate Espresso Brownies that are my usual go to. For this recipe I wanted to keep the decadent fudgy-ness intact, while making this more of a pan brownie. 


While Mom always made incredible brownies, these are not for the kids to eat after school with big glasses of cold milk. The addition of coffee liqueur and brewed coffee deepen the chocolate flavor, and lend themselves to be enjoyed with a glass of excellent red wine!






Not Your Mother's Fudge Brownies!


4 large eggs
1 & 2/3 cups granulated white sugar
1 & 1/2 sticks butter + 2 tbsp.
4 oz. unsweetened chocolate
1/4 cup coffee liqueur (such as Kahlua)
2 tbsp. brewed room temp. coffee (leftover from your morning brew)
1 tsp vanilla extract 
1/3 cup dutch processed Cocoa (such as Hershey's) + 1 tbsp.
1/2 tsp. baking soda
3/4 tsp. sea salt 
3/4 cup AP unbleached white flour + 1tbsp.


Preheat oven to 325 degrees F. Prepare an 13 x 9 metal rectangle cake pan by smearing with 2 tbsp. soft butter and coating with a mixture of 1 tbsp. cocoa powder and 1 tbsp. flour. Set aside.


In a stand mixer fitted with wire whisk attachment, beat eggs, sugar and vanilla on medium speed for 10 minutes until very light lemon yellow in color. Meanwhile, in a heavy small saucepan set over very low heat, melt the butter and chocolate, stirring occasionally. Turn heat off when about 90% melted, let residual heat melt the remainder. Add coffee and coffee liqueur. Set aside to cool slightly.
Sift together the flour, cocoa powder, baking soda and salt. 


Remove the mixer bowl from the stand and add the flour mixture and melted chocolate mixture all at once to the beaten eggs and sugar mixture.
Fold lightly with a spatula until just combined. Do not over mix! Pour batter into prepared pan and bake for 20 minutes. 
Remove from oven and let cool completely before cutting into squares.
Yields approx. 35 2 x 2 squares.