Is there anything better than a fresh batch of chocolate brownies? In the South, brownies are a beloved, traditional family dessert. They’re served on holidays, special occasions, gamedays, and even regular days just to cure a sweet tooth. One year, I even had brownies instead of a birthday cake. (They were a hit, by the way!)
You get it—We love brownies. But, what we really love is coffee (obviously).
Naturally, we started trying out some ways to get both onto our plate. I present to you Rich Dark Chocolate Brownies with a Silky Coffee Ganache.
Let’s get started!
Dark Chocolate Brownie
1c. Cane sugar
1c. Dark Brown Sugar
1 1/2 c Self Rising Flour
3/4 c Cocoa Powder
1/2 c Canola Oil
1/2 c (one stick) softened unsalted butter
1 - 1 1/2 cups chocolate chips (I just used remaining chips from ganache)
Preheat oven to 325°F. Measure the dry ingredients into a large mixing bowl and whisk together. Add oil, butter, and eggs and mix well. Stir in chocolate chips. Grease your pan, then pour in the batter. The batter is thick, so you will need to spread with a spatula. Bake approximately 45 minutes. Allow cooling before topping with ganache.
1c Dark chocolate
1c Milk chocolate
1c (plus a 2 T) Heavy Whipping cream
1/3 c Premium Dark Roast grinds
2 t softened unsalted butter
In a small saucepan, bring the cream to a low simmer and pour in coffee grinds. Cover with lid or foil, remove from heat and allow to steep for 3-5 minutes. While coffee is steeping, measure chocolate in a microwave-safe bowl and begin to melt 30 seconds at a time stirring between each interval. Chocolate burns easily, so it is necessary to take these steps. After about 3-4 rounds chocolate should be mostly melted, and this is perfect. Strain cream back into measuring cup while pressing with a spatula over grounds to push through as much liquid as possible. Pour in any additional cream that’s needed to supplement what was absorbed by coffee to make one full cup. Pour over chocolate and fold in until well combined. Add butter and mix through with burr mixer (in absence of mixer continue with spatula method) being careful not to incorporate any air.