Yield: about 16 squares
“Back to Baking”, pp. 54
Brownies are probably one of the most universally loved desserts. Understandably. They mostly consist of chocolate, butter and, often, nuts. The simplicity of this type of dessert is what makes it so well loved. The twist in Anna’s recipe includes whole wheat (to make us feel a little less guilty of eating these delicious brownies), coffee and a cream cheese frosting. I really enjoyed making and eating these brownies. They were moist, delicious but, alas, very rich due to the cream cheese frosting. A couple of bites quickly fill you up (which means they last longer, no problem there)!
Ingredients for brownies:
- 1/2 cup unsalted butter
- 4 oz (120 g) semisweet or bittersweet chocolate, roughly chopped
- 3 oz (90 g) unsweetened chocolate, roughly chopped
- 1 tablespoon instant coffee granules
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup walnut pieces, lightly toasted
Ingredients for frosting:
- 3 oz (90 g) semisweet or bittersweet chocolate
- 2 tablespoons unsalted butter
- 1 teaspoon instant coffee granules
- 1/2 package (4 oz or 125 g) cream cheese, at room temperature
- 1 cup icing sugar, sifted
- Preheat the oven to 350°F. Grease an 8-inch square pan and line with parchment paper, making sure that the paper goes up the sides of the pan.
- In a saucepot over low heat, melt together the butter, chocolates and instant coffee, stirring constantly. Remove from heat.
- Stir in the sugar, vanilla extract and the eggs one at a time, making sure to stir after each addition.
- Add the flour, baking soda and salt into the chocolate mixture. MIx well until homogeneously combined.
- Stir in the walnut pieces.
- Scrape the batter into the prepared pan and spread evenly. Bake for about 35 minutes, just until the top of the brownies have a dull finish to them. Cool the brownies completely in the pan before frosting.
- For the frosting, melt the chocolate, butter and instant coffee in a metal glass bowl over a pot of simmering water. Stir until melted.
- In a large bowl, beat the cream cheese with a hand or stand mixer to soften and then add the chocolate mixture. Beat until blended.
- Add the icing sugar and mix to combine.
- Remove the brownies from the pan and ice the top. Let the frosting set for at least one hour before slicing.
Notes from Anna:
- To toast the walnuts, spread the nuts on an ungreased baking tray and bake them at 350°F for about 10 minutes, until they are golden brown.