A wonderful recipe I've adapted from Bon Appetit's Jamaican Coffee Brownie (a magazine I subscribe to and read almost religiously)- it's fairly easy and good enough to make anyone swear off making brownies from a boxed mix - particularly for those who are sticklers about ingredient quality. And a little slice of heaven for me, a combination chocoholic & caffeine addict; the intensity of this treat is like eating a cafe mocha (the version with full-fat milk and real chocolate.)
The below recipe is for a 13x9 pan -- which can be cut into 8 to 16 decent pieces. Of course, for different sized pans, adjust ingredients proportionally and/or the cooking time.
Coffee Nut Brownie Ingredients:
15 tablespoons unsalted butter (chopped into small cubes/pats)
2 cups sugar
3/4 cup unsweetened cocoa powder (I used Valrhona)
1/2 teaspoon salt
3-4 tablespoons finely ground coffee (at least espresso fine)
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
about 1 cup walnut pieces
Cafe au Lait Ganache Glaze Ingredients:
1 cup bittersweet/semisweet chocolate chips (I used Callebaut's 56% semisweet)
1/3 cup strong, freshly-brewed coffee (or re-heated to simmering)
a splash of heavy cream
Walnut halves (1 for every piece of brownie)
Chocolate covered coffee beans (ditto)
First, heat a saucepan of water till simmering, and put butter, cocoa, sugar & coffee in a large bowl. As you can tell from below, my butter cubes aren't particularly small, which meant more elbow grease work later . . .
Stir the ingredients over the saucepan of boiling water ~ a process made much easier with smaller butter pieces and if brought to room temperature. Be sure to also scrape the sides frequently to make sure everything is well-mixed.
While the brownies are baking, you can clean up the prep area and also begin making the simple Cafe au Lait ganache glaze. Alternatively, you can make this glaze a day ahead of time.
Simply throw in the semisweet chips, hot coffee & the splash of heavy cream in a small bowl. I advise using a fairly strong brew of coffee so the flavor really comes through.
Just like the magazine that inspired this dish - Bon Appetit!