There’s nothing like a delicious, black cup of coffee to go with a rich, chocolately treat. That is, unless it’s combined into one delicious dessert. Using Joyride’s signature cold brew, I had a little fun adding a new spin on the classic espresso brownie. Baked with our cold brew concentrate, these brownies will not only satisfy that sweet tooth, but also satisfy your ongoing caffeine addiction. It’s really an acceptable excuse to have dessert for breakfast...
However, I can’t take all the credit. I tweaked a brownie recipe from Real Simple, which you can find here. I simply replaced their recommended two tablespoons of strong espresso with four (yes, four) tablespoons of our deliciously smooth cold brew.
Keep this recipe handy for all the holiday parties you’ll be attending so you can bring something unique to the table!
What you’ll need:
1.5 sticks of unsalted butter
½ cup all-purpose flour
¼ cup cocoa powder
1 tsp salt
½ tsp baking powder
3 oz unsweetened chocolate, chopped
1 cup granulated sugar
½ brown sugar
4 tablespoons Joyride Cold Brew Concentrate
1 tsp vanilla extract
2 oz bittersweet chocolate, chopped
What to do:
(1) Heat oven to 350 °F.
(2) Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between the pieces to help them stick and leaving an overhang on all sides. Butter the top of the parchment.
(3) Whisk together the flour, cocoa, salt, and baking powder in a medium bowl. Set aside.
(4) Combine the butter and unsweetened chocolate in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Let cool slightly.
(5) Whisk in the sugars, eggs, espresso, and vanilla until smooth. Add the flour mixture and mix until just combined. Fold in the bittersweet chocolate. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
(6) Let cool completely in the pan.
(7) Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.
-Blog post written by SF Sales Director, Monica Ha