Turkish Coffee Brownie

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 16 brownies

Nutritional value per serving:

Serving size: 1 of 12
Calories 303, total fat 17 G., saturated fats 8 G., proteins 4 G., carbohydrates 37 G., fiber 2 G., cholesterol 59 mg, sodium 72 mg, sugar 29 G.

This delicious Turkish coffee-flavored brownie perfectly combines the pleasant bitterness of coffee with the richness of sweet chocolate glaze. The brownie is deliciously soft, and the colorful sprinkles on top are Molly Yeh's favorite touch. They also look very impressive and festive against the dark surface of the brownie.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup granulated sugar
0.5 cups premium flour
1/3 cup cocoa powder
2 tsp instant espresso powder
0.5 tsp ground cardamom
1/4 tsp baking powder
1/4 teaspoon cinnamon
1/4 teaspoon coarse salt
110 g unsalted butter, melted but not hot
1 tsp vanilla extract
2 large eggs
3/4 cup chopped toasted walnuts, plus extra for sprinkling

Glaze

1 cup powdered sugar
3 tablespoons cocoa powder
3 tablespoons melted unsalted butter
1 tbsp brewed coffee or 1/4 tsp espresso powder + 1 tbsp water
1 tbsp. honey
1 tsp vanilla extract
1/4 tsp ground cardamom
A pinch of coarse salt
Multicolored sprinkles

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Cooking the dish according to the recipe:

Brownie:

Preheat oven to 350°F (175°C). Spray an 8-inch (20 cm) square pan with cooking spray and line with parchment paper, leaving a 3/4-inch (2 cm) overhang on all sides.
In a large bowl, combine granulated sugar, flour, cocoa powder, coffee, cardamom, baking powder, cinnamon, and salt. In a medium bowl, combine butter, vanilla, and eggs. Pour the wet mixture into the dry mixture and knead until smooth. Stir in the walnuts.

Pour the batter into the prepared pan and spread it evenly (it will be a fairly thin layer). Bake until a toothpick inserted into the center of the brownie comes out clean, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan and place on a wire rack to cool completely.
Glaze:

In a medium bowl, whisk together powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom, and salt until smooth.
Drizzle the glaze over the cooled brownies, spread it out, and sprinkle with walnuts and colorful sprinkles. Let set, then cut the brownies into squares.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Low sodium content / Calorie content of prepared meals / Desserts / Cakes / Brownie / American cuisine

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