These delicious and moist brownies are something I have been making since I first started baking as a kid. They are technically coffee, cocoa, cinnamon brownies, but that takes too long to say. This is one of the easiest recipes for brownies from scratch that I have found. I really like cinnamon, so normally I add at least one more teaspoon, but some people may find that a little strong. In addition, if you don’t want to add coffee grounds, a good substitute is instant coffee. I hope you enjoy!
|Prep Time:||Cook Time:||Level:||Yield|
|15 min||45 min||Easy||12|
- 4 large eggs
- 1 cup sugar
- 1 cup brown sugar
- 8 ounces melted butter
- 1 ¼ cups cocoa powder
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon fine ground coffee (espresso grind works)
- 2 teaspoons cinnamon
- Preheat the oven to 300 degrees F. Line an 8-inch square pan with parchment paper (this will make getting the brownies out a lot easier) .
- With a whisk beat the eggs until fluffy and light yellow. Sift and add dry ingredients ingredients, and mix to combine.
- While mixing slowly add the butter, mix until just combined. Careful not to over mix the batter, as this will make for a more cake like batter
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
- Check for “doneness” with a toothpick inserted into the center of the pan, and it should come out clean.
- When done, remove to a rack to cool. And of course try to resist the temptation to cut into it until it’s mostly cool!