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 your 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.
- ¾ cup unsalted butter, melted
- 1 cup granulated 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
- ¾ cup semi-sweet or dark chocolate chips, optional
- A pinch of sea salt, for sprinkling on top at the end
- A whole lot of love, for your friends
Step by Step Instructions
Preheat the oven to 350F. Grease a 8×8 square inch baking pan (I prefer a metal pan here) or line with parchment paper and grease with a nonstick spray. Set aside.
Melt the butter in a microwave safe bowl and while the butter is warm, whisk in the sugar until well combined. Then, add the eggs and mix in one by one until fully incorporated. Stir in the vanilla.
To the bowl, add the cocoa powder, Greek coffee, salt, and flour. If you are adding the optional chocolate chips, add them here. Fold all the ingredients together with a spatula until combined, being careful not to over mix. Pour the batter into your prepared dish and spread the mixture evenly.
Bake on the middle rack for 20 – 25 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.
Remove from oven and allow to cool on a wire rack. Cut, and sprinkle a dash of sea salt on top and serve.
*For a stronger coffee flavor, add an extra tablespoon of Greek coffee. I use Bravo coffee, and the grounds are fine and powdery. If the coffee you’re using is grainy, I would suggest grinding the coffee a bit beforehand to avoid graininess.
**This recipe works great doubled! Simply double all of the ingredients, bake in a 9×13 pan instead, and increase the baking time for about 5 minutes.