{"id":1592,"date":"2019-09-25T16:10:16","date_gmt":"2019-09-25T16:10:16","guid":{"rendered":"http:\/\/theeleganteconomist.com\/?p=1592"},"modified":"2025-09-01T02:10:59","modified_gmt":"2025-09-01T02:10:59","slug":"arabic-coffee-brownies","status":"publish","type":"post","link":"https:\/\/theeleganteconomist.com\/?p=1592","title":{"rendered":"Arabic Coffee Brownies"},"content":{"rendered":"\n

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, cr\u00e8me br\u00fbl\u00e9e, 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> (a spice typically used in Yemenite coffee) notes at the end. <\/p>\n\n\n\n

It really is like biting into a cup of chocolatey spiced coffee. <\/p>\n\n\n\n

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These brownies are super dense and fudgy, with a hint of spices and coffee.<\/em><\/figcaption><\/figure>\n\n\n\n

This recipe makes just a small 8×8″ tray<\/a> 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. <\/p>\n\n\n

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\"Arabic<\/div>\n<\/div>\n

Arabic Coffee Brownies<\/h2>\n
<\/div>\nThe Elegant Economist<\/span>\n
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These rich, fudgy brownies are made with espresso powder and Yemenite hawaij spice, and taste just like a thick cup of hot Arabic or Turkish coffee.<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n<\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Cuisine <\/span>American, Arabic<\/span><\/div>
Keyword <\/span>arabic coffee, brownies, chocolate, coffee brownies, coffee cake, dark chocolate brownies, espresso, espresso brownies, turkish coffee, turkish coffee brownies<\/span><\/div><\/div>\n<\/div>\n<\/div>\n\n
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Ingredients
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  • \u00bd<\/span> cup<\/span> unsalted butter\u00a0<\/span> (one stick \/ 8 Tbsp \/ 115g)<\/span><\/li>
  • 1<\/span> cup<\/span> granulated sugar<\/span> (200g)<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> espresso powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> vanilla extract<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> hawaij spice for coffee\u00a0<\/span> (or \u215b tsp ginger, \u215b tsp cinnamon, \u215b tsp cardamom, and \u215b tsp nutmeg)<\/span><\/li>
  • 2<\/span> large<\/span> eggs<\/span><\/li>
  • \u00be<\/span> cup<\/span> all purpose flour\u00a0<\/span> (96g)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> cocoa powder, sifted\u00a0<\/span> (50g) unsweetened<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> fine sea salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Preheat your oven to 350\u00b0F (175\u00b0C) <\/span><\/div><\/li>
    • Grease an 8\u00d78" (20x20cm) baking pan with butter or baking spray, or line with parchment.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • After the butter, sugar, espresso, vanilla, and hawaij are well blended add your eggs and mix again until the eggs are thoroughly combined.<\/span><\/div><\/li>
    • Add the flour, cocoa powder, and salt, and stir until all dry ingredients are fully incorporated.<\/span><\/div><\/li>
    • 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. <\/span><\/div><\/li>
    • Let cool in the baking pan for 10 minutes before removing and cutting. Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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