Turkish coffee chocolate brownies

Ok friends, buckle up. This post is important because it contains the recipe for the best brownies I can make. They're fudgy, deep, and decadent with a high fat (butter and chocolate) to flour ratio. In addition to a lot of dark chocolate in the batter, I increase the intensity with 1/4 cup espresso powder and an infusion of fragrant, freshly ground cardamom seeds that bloom in vanilla extract. It's a flavor profile that I love every time I encounter it. It's Turkish Coffee Chocolate Brownies, and before deciding on your favorite brownie recipe, I recommend you try this one. You are so good.

Tips for the best brownies

• chocolate: I love the chocolate made by Amy Guittard and her family from San Francisco. For these brownies I use a bag of Guittard Organic Bittersweet 74%. That said, any good bittersweet chocolate over 70% is great. If you're only getting semi-sweet in the 60-70% zone right now, they'll still be delicious, but look for bittersweet as your first choice.
• Grind spices: If you have a coffee grinder at home, when you grind the espresso powder, you can grind the cardamom seeds along with your beans. However, it is likely easier to quickly grind the cardamom with a mortar and pestle. Your coffee grinder will retain the cardamom scent for a while if you don't clean it, which will take some effort. To clean a coffee grinder, you can grind a handful of white rice to remove other ingredients and odors.
• Invest in good cardamom: Many of you know turmeric from Diaspora Co., but don't sleep on cardamom. I use it here and it's incredibly fragrant and special. Other things to do when you have a glass: in

Which type of coffee should I use?

A dark, robust roast is welcome here. Everything labeled Espresso. You want the coffee beans to be finely ground espresso.

Which brownie pan should I use?

You have a certain amount of flexibility here. I call for baking in an 8×8 inch pan. If you only have a 9×9 inch brownie pan, I baked this one that size too. Your brownies will be a little thinner and you won't have to bake as long. A 9×13-inch pan makes a thinner brownie, so you won't have to bake as long.

I would like to mention one variant. I love using almond extract here instead of the requested vanilla extract. I'm out right now but if you have any consider it!

More baking ideas: Maybe you don't feel like brownies, but cookie recipes sound good right now? I love these Snickerdoodles, these Shortbread Cookies, and this Whole Wheat Chocolate Chip Skillet Cookie. A lot of people are baking this One Bowl Banana Bread on the cake front. Kim Boyce's Rosemary and Olive Oil Cake is wonderful, or if you're in the mood for a small project, make the Violet Bakery Chocolate Devil & # 39; s Food Cake.

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