While I don’t consider myself the type of person who has an ‘addictive personality’, coffee is definitely one of my weaknesses. I’ll drink coffee in virtually any form – from strong espresso to watery diner coffee, but the thick, cardamom-fragranced Arabic coffee is probably my favourite. I am not, however, a big chocolate person – I do enjoy a piece of dark chocolate from time to time, but if I’m going to eat dessert it’s usually something like knafeh, crème brûlée, or baklawa. I realise I am the minority, particularly in America where chocolate is so popular. These brownies are for the chocolate lovers – they are rich, dense, and fudgy, but with the espresso and the hawaij (a spice typically used in Yemenite coffee) notes at the end.
It really is like biting into a cup of chocolatey spiced coffee.
This recipe makes just a small 8×8″ tray of these. You can easily double the recipe if you need more – say, for a bake sale, or a large gathering – they are very rich, and I can’t imagine anyone eating more than one or two pieces in a sitting (much like baklawa). They’re also delicious warmed up with a scoop of vanilla ice cream on top – so feel free to freeze any leftovers to do this with if you find yourself with too many brownies.
Arabic Coffee Brownies
Equipment
- 8×8" (20x20cm) Baking Pan
Ingredients
- ½ cup unsalted butter (one stick / 8 Tbsp / 115g)
- 1 cup granulated sugar (200g)
- 1½ Tbsp espresso powder
- ½ tsp vanilla extract
- ½ tsp hawaij spice for coffee (or ⅛ tsp ginger, ⅛ tsp cinnamon, ⅛ tsp cardamom, and ⅛ tsp nutmeg)
- 2 large eggs
- ¾ cup all purpose flour (96g)
- ½ cup cocoa powder, sifted (50g) unsweetened
- ¼ tsp fine sea salt
Instructions
- Preheat your oven to 350°F (175°C)
- Grease an 8×8" (20x20cm) baking pan with butter or baking spray, or line with parchment.
- In a large bowl, combine your butter, sugar, espresso powder, vanilla extract, and hawaij. Mix thoroughly so that the butter and sugar are well-combined. You can do this in a stand mixer if you'd like as well.
- After the butter, sugar, espresso, vanilla, and hawaij are well blended add your eggs and mix again until the eggs are thoroughly combined.
- Add the flour, cocoa powder, and salt, and stir until all dry ingredients are fully incorporated. Spoon into your lined baking pan and smooth out the top.
- Place in the oven for 25-30 minutes, or until firm in the center. Let cool in the baking pan for 10 minutes before removing and cutting. Enjoy!
