This recipe appears in:Bake the Book: Turkish Coffee Brownies
A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked.
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright � 2013. Photographs by Quentin Bacon.
- 8 tablespoons (1 stick) unsalted butter, plus butter for the pan
- 2/3 cup all-purpose flour, plus flour for the pan
- 3 ounces 72% cacao chocolate
- 3 large eggs
- 3/4 cup sugar
- 1 1/4 teaspoons ground espresso beans, or instant espresso powder
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour.
Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.
Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the 2/3 cup flour into the batter and mix well.
Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 to 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you’re only seconds away from chocolate heaven. Cool the brownies before cutting.