I’d like to share with you a few recent conversations regarding the deep, thoughtful reasons and the meticulous planning behind my (and my friends’) baking:
Co-worker: Wow! A cake and cookies? What’s the occasion?
Me: It’s Tuesday
My friend, Sarah*: I’ve got to get home, I have a cake to make
Co-worker: Why do you need to bake a cake?
Sarah: Because I’m out of cake.
Co-worker (in the elevator): Oh, those look great (I’m holding a cake carrier and a plate of cookies). Is there a potluck today?
Me: Oh, no. There isn’t.
Me: Sometimes I just… feel like baking things,
Friend 1 (at the bar): I’m glad you made it out!
Me: Me too! I can’t stay too long though, I have to make coffee bourbon brownies
Friend 2: What do you have to make those for?
Me: Because why wouldn’t I make coffee bourbon brownies? Coffee. Bourbon.
Friend 1: Makes sense to me.
Sarah: I’m gonna make a Peach Upside Down cake today
Her friend: That sounds good. What’s the recipe?
Sarah: Recipe? What recipe?
Her friend: For the cake…
Sarah: I’m going to slice peaches and pour cake on top of it. That’s my recipe.
* Sarah is also a fun, single girl who likes to bake her feelings. If any handsome, eligible men want to set up a double date… just saying…
Coffee. Bourbon. Brownies.
Espresso Bourbon Brownies
(adapted from Savory Simple)
For the Brownies:
1/2 c. plus 3 T. unsalted butter
4 1/2 oz semi-sweet chocolate
1 1/4 c. sugar
2 T espresso powder
1 c. all purpose flower
1/4 c. unsweetened cocoa powder
1/8 – 1/4 c. bourbon (depends on how much you like bourbon)
For the Frosting:
1/4 c unsalted butter
1 t. espresso powder
1-2 tablespoons black coffee (cooled)
1 T bourbon (to taste)
1 c. powdered sugar
Heat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
Melt the butter and chocolate in a saucepan over medium heat. Remove from the heat and let cool for a few minutes.
In a small bowl, combine cocoa powder, flour, and espresso powder.
In the bowl of your stand mixer, add the eggs and sugar and mix on low speed. Increase to medium until the egg mixture thickens. Stir in the chocolate and bourbon.
Slowly add in flour mixture.
Pour the batter into pan and bake for 40 minutes.
To make the frosting, cream the butter, espresso powder, coffee and bourbon. Slowly add in the powdered sugar. Add more bourbon, coffee, or sugar as needed to taste.
Now, I made these brownies after coming home from the bar, so I was in a hurry to go to bed. In my haste, I frosted these before they had cooled completely, so obviously the frosting melted. I actually like how it turned out though, it was more a glaze than a frosting. If you have the time, you can wait until they cool completely and frost them like normal.
In my years of baking, I’ve wasted a lot of time looking for espresso powder in the coffee aisle at my local grocery store. Check out this helpful post about what it is and where to find it: http://www.thekitchn.com/pantry-basics-what-is-espresso-41586 . I bought mine at Whole Foods.
I used Buffalo Trace Bourbon and very strong coffee, but I would suggest using whatever you have on hand.
I really meant to take a picture of these brownies… but all I have to offer is the empty pan after they were devoured by my co-workers: