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World's Best Coffee Fudge Brownies

Recommended Companion Coffee: Brazil, Gourmet Reserve, medium roast.

If the world is divided between those who love cakey brownies and those who
prefer theirs fudgey, here’s widespread agreement in both camps that a hint of
coffee flavor is the best way to improve upon something that nearly defies improvement.
Notice I said hint. Our aim is to add a whisper of coffee flavor, not shout it from on high
– these are brownies, after all –and we achieve that end with a subtle one-two coffee
punch: a bit of ground coffee, and some coffee liqueur.
Warning to those of you, like me, who have a habit
of licking utensils and may wonder about this: the coffee flavor is muted in the
batter but more prominent in the baked brownies.

3/4 cup (1 1/2 sticks) unsalted butter, in several pieces
8 ounces semisweet or bittersweet chocolate, coarsely chopped
2 tablespoons finely ground, almost powder-like coffee (see note below)
2 tablespoons Kahlua or other coffee liqueur
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt 1 cup chopped walnuts or pecans

1. Put the butter in the top of a double boiler and begin to melt it over barely
simmering water. As butter starts to melt, add the chocolate, spreading it evenly rather
than dumping it in one big pile. Leave the mixture over the heat for about 5 minutes,
until melted, then stir to smooth. Transfer the top of the double boiler to a cooling rack
and stir in the ground coffee and Kahlua. Cool for 15 minutes.
2. Meanwhile, preheat the oven to 350 degrees. Lightly butter a 9- by 9-inch cake pan and
dust it with flour, knocking out the excess. (Do not use a smaller pan.) Set aside.
3. Combine the sugars in a large mixing bowl. Rub with fingers to break up any lumps.
Add the eggs. Using an electric mixer, beat on medium-high speed for about 30 seconds,
until well blended. Blend in the vanilla. Add the melted chocolate and blend on medium
speed just until evenly mixed.
4. Sift the flour and salt into a medium bowl. Stir it into the chocolate mixture, about half at a
time, until evenly mixed and no dry streaks remain. Stir in the nuts.
Scrape the batter into the prepared pan and smooth with a spoon.
5. Bake the brownies on the center oven rack for 30 to 35 minutes. When done, the brownies
will have risen somewhat and will have a thin, brittle top crust. A toothpick, inserted at the
center, should emerge with a little batter attached. Try not to over bake.
6. Transfer the brownies to a cooling rack and cool thoroughly. To get the cleanest cuts,
cover and refrigerate for several hours before slicing. Serve slightly cool or at room temperature.

Makes 16 brownies

Note: Whenever I need to make finely ground coffee for a recipe such as this, I do it in either
my blender or –even better – my mini-chopper style coffee grinder. For best results I’ll usually
mix in a bit of the total amount of sugar with the coffee beans – perhaps 2 to 3 tablespoons.

Dark Coffee Cup Custard

Try this coffee with a Dark Roast

I love custards of all types, but this dark and deliciously creamy version is in a league of its own.
Typically, coffee custard is made with instant coffee granules. Here, however, we make a much
bolder statement using regular ground coffee. The coffee flecks are clearly visible in the finished
custard – like real specks of vanilla bean in ice cream – an authentic signature that sets this custard
apart from more timid variations (see note below.) Just right for a special breakfast or brunch,
a dollop of whipped cream makes a striking contrast to the custard’s rich brown hue.
Remember that the trick for making perfectly done custard is to bake it “low and slow.”
Don’t be tempted to increase the heat to cook it faster or the custard may “break” and leave you
with something akin to watery scrambled eggs.

1 tablespoon finely ground coffee
1/4 cup plus 1/2 cup sugar
2 cups light cream
1 cup heavy cream or whipping cream
8 large egg yolks
1 teaspoon vanilla extract
Whipped cream, for garnish

1. Get out 6 custard cups or ramekins. Also get out a shallow casserole large enough to hold the
cups without crowding them. Preheat the oven to 325 degrees.
2. Put the ground coffee and 1/4 cup of the sugar in a coffee grinder or blender and pulverize
them as finely as possible. Combine the ground coffee mixture, light cream, and heavy cream in
a small saucepan. Heat, stirring occasionally, until the cream reaches a near boil. Remove from
the heat.
3. Using a wooden spoon, stir the egg yolks, vanilla, and remaining 1/2 cup sugar together in a
large bowl. Adding about 1/4 cup at a time to start, stir the hot cream into the yolks. Gradually
stir in the remaining cream.
4. Divide the mixture evenly between the custard cups. Place the cups in the shallow casserole,
leaving some space between them. Add enough hot water to the pan to come about halfway up
the sides of the cups.
5. Put the casserole on the center oven rack and place a large piece of tented foil over the cups,
to cover loosely. Bake approximately 45 to 55 minutes. When done, the centers of the custards
will be wobbly, but not liquid-loose. Transfer the cups to a rack to cool.
6. Cover individually with plastic, then refrigerate the custards for at least 4 hours – preferably
overnight – before serving, garnished with whipped cream.

Makes 6 servings

Spiced Coffee Sponge Cake

4 tablespoons ground 100% Brazilian Coffee
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup sugar
1 teaspoon vanilla
1/4 cup warm melted butter
Coffee Butter Frosting (click for recipe)

1. Combine coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes.
Strain through several layers of cheesecloth into a measuring cup. There should be 1/2 cup
flavored milk. Keep milk warm over low heat.
2. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve.
3. In a large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar
and beat for 4-5 minutes until very light.
4. With a mixer at low speed, slowly beat in flavored milk until just blended. Beat in vanilla.
With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat.
Gently fold in melted butter.
5. Pour into two greased and floured 8-inch round cake pans. Bake in a preheated 350 degrees F
oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cool for 10 minutes,
then turn out onto racks to cool completely.

Frost with Coffee Butter Frosting .

Yield: 1 two-layer cake

Coffee Butter Frosting

1 pound powdered sugar, sifted
1/4 cup very strong, cold black coffee
1/4 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons milk
Mix all ingredients on high speed until smooth and fluffy.