Today I need something chocolate. I will be perfectly clear, it’s not a want; it’s a need. It is a taste I’ve had on my tongue for days and before I plummet into the just-one-piece-rabbit hole of leftover Halloween candy, I better get my baking act together and make it happen. So, browsing through my recipes, I found this little gem for Coffee Chocolate Brownies. Not only does this have chocolate brownie and big chunks of chocolate, it also has coffee! Could my favorite flavors really be mixed into one glorious recipe? Oh, yes. Yes they can. And if I really want to live on the edge, I will savor each morsel while drinking my morning coffee. Double bonus!
I love my morning coffee and I make no bones about it. I am always sharing pics of coffee on Instagram and Twitter because my kindred coffee folks there are always at the ready to raise their mug full of liquid gold to cheer on the day. It’s true- go look at the hashtags #ShotofCoffee, #CoffeeonthePorch, #MugShotMonday, or better yet, just type in #coffee and see the thousands of coffee aficionados. Do you love coffee too? Then join in one of these communities. Your peeps are there my friends.
A little fun fact I learned from years of baking is that coffee is a flavor enhancer when chocolate is involved. If you want to bring out the rich, deep flavor of cocoa, add a little bit of brewed strong coffee. It doesn’t take a lot- anywhere from a ¼ cup to no more than 1 cup of java will bring your cakes, muffins, and brownies to a whole new level of goodness. With this coffee chocolate brownie, you can have your craving satisfied in one bite. Oh, wait, it’s my craving we are trying to curb, isn’t it. Well, once you see what these look like, you will have the craving too.
When you make these, and I know you will, you’ll find they are perfect for the holidays and are quick and easy enough to make for treats on a cookie tray or last minute bake sales.
Coffee Chocolate Brownies
1 16 oz. roll refrigerated sugar cookie dough
1 box (19.5 oz.) milk chocolate brownie mix
2 large eggs
½ cup vegetable oil
1/3 cup strong coffee, brewed and cooled
1 cup semisweet chocolate chunks
Preheat oven to 350 degrees.
Press sugar cookie dough into ungreased bottom of 13x9x2 pan (jelly roll pan). Set aside.
In large bowl, combine dry brownie mix, eggs, oil and cooled coffee and stir until just combined.
Pour brownie batter over cookie dough, spreading evenly to edges.
Sprinkle with chocolate chunk pieces.
Bake 40 minutes or until edges are set.
Cool in pan on wire rack.
Cut into bars when cool.
Store bars in airtight container for up to 1 week.
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