Espresso brownies

I have just finished my (paid) work and am bracing for school home time. It’s been a mixed bag of a week which saw me in tears last night at the thought of making dinner AGAIN (#everyfuckingnight, I swear to God people, every.fucking.night). Sure, there may have been some hormones involved but let’s just put that day to bed.

These are on the front cover of Food52’s baking book from which I want to bake every single recipe. Hey, maybe that’s a challenge I can set myself? And are so very good.

You need a big baking pan – 33 x 45cm, 13 x 18 inch – so get onto that. You could of course just split the mixture between two smaller ones but as to what size they’d be don’t ask me because, well, numeral.

It makes a lot – 24 large brownies, 36 smaller ones. It uses eight eggs. EIGHT EGGS! When I started cooking as a kid and then with a fair amount of gusto as a teenager I’d show mum a recipe and without fail there’d be an exclamation about how many eggs were in it. Were eggs expensive back then? Was there some sort of price collusion in the 80s I was unaware of? Anyway, it uses eight eggs.

Now, even though in the recipe’s intro it talks about how this is the 35th version of  these brownies the recipe creator June Jacobs has created, I still didn’t follow it exactly. Just follow it exactly OK?

Espresso brownies.
Espresso brownies.

Espresso brownies
 
Rich, fudgey brownies with icing on top, as if that's even allowed.
Author:
Ingredients
Brownies
  • 3 cups lightly packed dark brown sugar
  • 225g unsalted butter, room temperature
  • 8 eggs (EIGHT eggs!)
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1½ cups plain flour
  • ⅔ cup cocoa powder
  • 2 tbsp instant coffee powder (use a strong espresso kind)
  • 2 cups toasted nuts (I left these out, totally fine without it)
  • 2 cups choc chips
Icing
  • 1½ cups caster sugar
  • 2 tbsp instant espresso powder
  • ¼ cup cognac (I KNOW! Fancy like)
  • ¼ cup milk
  • 6 tbsp butter
  • 1 cup choc chips
Instructions
For the brownies
  1. Preheat the oven to 175C and butter the sheet pan
  2. In a mixer beat the butter and sugar together but you don't want it all fluffy - these are brownies remember, not a cake, you don't need a heap of air in the mix
  3. Add the eggs one at a time, scraping as you go
  4. Then add the vanilla and salt
  5. Mix the flour with the coffee and cocoa powder and nuts
  6. Add to the butter mixture
  7. Pour the batter into the pan and spread it out THEN sprinkle over the choc chips
  8. Swirl the choc chips in a bit (I ignored this and added them with the flour and all the choc chips sunk to the bottom, so yeah, maybe the recipe is right)
  9. Bake for 23½ minutes (don't you love the precision! I did mine for a bit longer because I didn't have the right sized tin and was winging it)
For the icing
  1. Combine everything except the chocolate in a saucepan and stir fairly constantly until it comes to the boil
  2. Let it boil for a a minute or two.
  3. Take off the heat, add the chocolate and stir until smooth
  4. Pour over the cooled brownies
  5. Drown your troubles.

 

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  • Marsha

    Did you use Australian size measuring cups and spoons, or U.S. size? (I have both!) These sound so good and I want to make them, but don’t want to waste (!!) the 8 eggs with a failed recipe. Thanks!

    • Marsha, so sorry I didn’t reply sooner, I thought I had! I followed the recipe (from the US) using my measurements (from Aus) and it turned out, so I’m not sure!

      • Marsha Loewenberg

        Thanks. Just thought I’d check. I live at altitude in Colorado so I might have to make some adjustments.

        • That’s so interesting. My son and I were just talking about cooking at altitude the other day, it kind of spun me out. Science is amazing, huh.

  • Aquarius 61

    These sound delicious!
    I assume you mix the coffee powder with the flour, cocoa and nuts?

    • Yes! Sorry about that, I’ve fixed the recipe up there as well.

      • Aquarius 61

        No problems! Thanks for the update, I can’t wait to test this recipe out …