Monday, September 22, 2014

Cakey Kona Coffee Brownies

While whipping up a batch of my favorite brownies the other day, I made a happy discovery. Well actually, it started out as an unhappy discovery: I was out of granulated sugar! Being someone who lives on the edge (Ha!), and being someone who had a major chocolate craving, I took a chance. I replaced granulated sugar with powdered sugar...

Usually, my go-to brownie recipe turns out super fudgey and moist. These brownies turned out to be more on the cakey side. Dense, chewy and Oh-so-satisfying! I chopped up a few Kona chocolate truffles and sprinkled them over the top. I was already experimenting, so why not?

You will need:

  • 10 tblsp. unsalted butter
  • 1 1/4 cups powdered sugar
  • 3/4 cup plus tablespoons unsweetened cocoa
  • 2 eggs
  • 1/2 cup flour
  • Kona Chocolate Truffles (Trader Joes)

  1. Pre-heat oven to 325 degrees. Line a square baking pan with parchment paper and set aside.
  2. Add about 1-2 inches of water to a large pot. Place a large heat-proof bowl over the top. The bottom of the bowl should not touch the water. Heat on the stove top until simmering. 
  3. Combine butter, sugar, cocoa powder and salt. Stir the mixture until all of the ingredients are melted together with no lumps.
  4. Remove from heat and let cool to warm. Once cooled, whisk in the egg. 
  5. Stir in the flour until just incorporated. Do not overmix.
  6. Pour the batter into the parchment lined pan, and sprinkle with chopped Kona truffles. Bake until a toothpick inserted to the middle comes out clean (About 20 min)

Here's to walking on the wild side (again, ha!), and making new discoveries!


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