November 29, 2013

Turkish Coffee Brownies


Caffeine gives this brownie a kick — and the cardamom adds an exotic touch.


  • 8 tbsp (1 stick) unsalted butter, plus butter for the pan
  • 2/3 cup all-purpose flour, plus flour for the pan
  • 3 oz. 72% cacao chocolate
  • 3 large eggs
  • 3/4 cup sugar
  • 1 1/4 tsp ground espresso beans, or instant espresso powder
  • 1 tsp ground cardamom
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt


Yield: Makes about 16 pieces

  1. Preheat the oven to 325°F. Grease the sides and bottom of an 8″ square baking pan with butter and coat lightly with flour.
  2. Melt the chocolate and the 8 tbsp 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.
  3. 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.
  4. 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 – 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.

Reprinted with permission from Balaboosta (2013, Workman Publishing Company Inc.)