This week my husband had a death in the family. While I didn’t feel exceptionally close to the family member, it’s always hard to see someone you love struggle with death and the feelings that come alongside it. It seems that there are almost two camps (and unfortunately my husband and I come from opposite) you either cry and cry and surround yourself with those that listen, or you stand up straight, with almost English stoicism, and you carry on. Because I don’t understand it, I cook through it.
My husband said that he attributes his love of coffee and the Orioles to said family member. So this recipe is in honor of him. I hope it makes your tummy and your hearts full.
Chocolate Coffee Brownies (Topped with Chocolate Chips & Coconut)
10 tbsp butter
1 1/3 cups sugar
1/12 tea vanilla
3 large eggs
1/8 cup coffee (I use this morning’s leftover)
1 cup flour
1/2 cup unsweetened cocoa powder
3 tea espresso powder
1/2 tea baking powder
1/2 tea salt
handful of mini chocolate chips
handful of flaked coconut
Preheat oven to 350 F. Spray baking dish with vegetable spray.
In a bowl, mix the flour, cocoa, espresso, baking powder and salt together. Set aside. In a pan, heat butter until it is melted. Remove from heat and add sugar until it is mixed through (and grainy). Next add vanilla and then each egg, one at a time, and beat with a spoon (I used wooden because it was easier for Zara). Finally mix in the coffee. Now add the wet mixture, in thirds to the dry mixture. When it is combined, dump it into baking dish (I used a square Pyrex)
Bake for 30 minutes or until toothpick is inserted and comes out clean.