Prep 1 hr
Cook 30 mins
A chewy rich brownie that has a wonderful taste of coffee with the nice crunch of nuts & chocolate chips. I much prefer blond brownies over chocolate ones, the coffee is a great bonus to this classic! From the Silver Palate Good Times Cookbook (an amazing cookbook with many many wonderful recipes!!)
- 2 cups dark brown sugar
- 3⁄4 cup butter (1 1/2 sticks or I use 1 stick butter and 1/2 cup canola oil)
- 2 tablespoons instant coffee powder
- 1 tablespoon hot water
- 2 eggs (or 1/2 cup egg substitute)
- 2 tablespoons vanilla extract
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup walnuts, chopped (or pecans)
- 1 cup semi-sweet chocolate bit
- Heat the brown sugar and butter in a medium saucepan over medium-low heat until the butter melts. (I actually use a large saucepan and do all the mixing in this one pan)
- Dissolve the coffee in the hot water and stir in to the butter mixture.
- Let cool to room temperature.
- Preheat oven to 350 degrees F. and butter a 9 by 13-inch baking pan.
- When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
- Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon.
- Stir in the nuts and chocolate.
- Spread the mixture evenly in the prepared pan with a rubber spatula.
- Bake until lightly browned, 25 to 30 minutes. Do not overbake.
- Cool completely and cut into squares.
- Preparation time includes 30 minute+ cooling time.
It was a nice brownie, but could be more moist. I also thought the flavor of the coffee was too weak; should add more and choco chips next time.
Yummy!!! The only instant coffee I had was vanilla capuccino!!! Worked great!!!!
These were sweet and delicious brownies! Had to bring them to work because I would have gone through the whole batch!! Didn't put any walnuts (because of allergies) and did use a bit more instant coffee. Thanks Ma Hiker!