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Greek Coffee Brownies

Brownies are my greatest weakness of all—especially the good old fashioned out of the box stuff. When I’m really craving a chocolatey fix, nothing beats the convenience of just dumping all the premixed ingredients into a bowl, stirring in some extra liquid, and sending them to the oven. They come out simple and scrumptious every single time.

Because I’m satisfied with the boxed brownies, I hardly make them from scratch, or maybe didn’t care to recognize how easy they are to make on my own. But then one day when my brownie craving hit unusually early in the morning as I was making a cup of Greek coffee, I decided to make my own brownies—with Greek coffee. Coffee and chocolate is a classic combo so it just made sense. My recipe blends the grounds of Greek coffee with cocoa powder for a dark and decadent result that’s just as gooey as the boxed brownies I’ve adored for so many years. Now I don’t have to run to the store at random hours because all the ingredients are always in my fridge and pantry—just waiting to be whipped up together for a delicious treat.

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¾ cup unsalted butter, softened or melted
1 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
½ cup unsweetened cocoa powder (dark or regular, whatever you prefer)
2 tablespoons Greek coffee powder*
½ teaspoon salt
½ cup all-purpose flour
Nonstick cooking spray, for greasing the pan

*For a stronger coffee flavor, add an extra tablespoon of Greek coffee. I use BRAVO Greek coffee, and the grounds come more fine and powdery. If the coffee you’re using is grainy, I would suggest grinding the coffee a bit beforehand to avoid graininess.

Directions:
1. Preheat the oven to 350F. Melt the butter in a microwave safe bowl for about 15 seconds and allow to cool slightly.
2. In medium bowl, combine the butter, sugar, and vanilla and whisk until well combined.
3. Add eggs in one by one until fully incorporated.
4. Sift together the cocoa powder, Greek coffee, salt, and flour. Gently fold into the wet ingredients with a spatula until combined, being careful not to over mix.
5. Lightly grease a 8×8 or 9×9 square inch baking pan with parchment paper and grease with a nonstick spray. Pour the batter into the dish and spread evenly.
6. Bake on the middle rack for 25 – 27 minutes, or until a toothpick inserted in the center comes out with moist crumbs. For these fudgier brownies, the toothpick will come out a little gooey. Don’t over bake! The brownies will firm up when you take them out to cool.
7. Remove from oven and allow to cool before cutting and serving.

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12 Comments

    • elenisaltas says

      I’m the same, brownies are such a favorite! I hope you like these!

  1. Is the Greek coffee powder just coffee that has been ground to make Greek coffee, or is it the coffee that is used to make a frappe?

    • elenisaltas says

      Great question, I should specify that! I use the grounds that are used to make Greek coffee. Frappe grounds could be good, but they are a bit grainer, so if they are pulsed more in a blender before that would be amazing to try!

  2. Ok, so basically it is very finely ground coffee. I know that when I grind beans in the supermarket on the “Turkish” coffee setting, the coffee grounds are almost powdery. Thank you!

    • elenisaltas says

      Yes, you want finer-powdery grounds! I hope you like this recipe. Enjoy! 😊

  3. kathy koth says

    I love Greek coffee and chocolate and this was the best of both worlds. Loved these brownies so much. Best I’ve ever tasted and made. Thanks for sharing!

    • elenisaltas says

      Right? Can’t go wrong when you combine two great things! I’m so so happy you tried and liked these brownies so much! Thank you ❤️

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