Monday, April 2, 2012

Coffeehouse Brownies



I used to take yoga classes at Pure Prana in Old Town, Alexandria.  It's set above Misha's Coffee,  where they roast their own coffee.  During your practice you can smell that beautiful strong, earthy scent and hear the tinkle of people down below.  It was beautiful.



Inspired by Baker's brand one bowl brownies, I found this recipe.  Combining cinnamon with chocolate, and coffee with chocolate, go so well.  Here you have all three in one happy family.  Because I used honey in this recipe, I had to compensate for the liquid and used more almond meal.  Sometimes I don't like the flavor or texture of almond meal, as opposed to blanched almond flour.  But for this recipe it is perfect.


Coffeehouse Brownies
Makes 24

4 squares unsweetened chocolate
3/4 C butter
1/4 C water
1 T instant decaf coffee
1 C honey
3 eggs
1 tsp vanilla
2 C almond meal
1/4 tsp cinnamon
1/2 tsp salt
1/2 C slivered almonds

Preheat the oven to 350
Line a 9x13 glass baking dish with foil and butter the foil
Either on the stove top or in a large microwave safe bowl, combine the chocolate squares, butter, water, instant coffee, and honey
Slowly heat, stirring often until everything is evenly melted and combined.  Let cool a little.
Add the vanilla and eggs very slowly, whisking to combine
Mix in the almond meal, cinnamon and salt
Pour into the foil lined baking dish and spread evenly
Sprinkle the slivered almonds over the top
Bake 30-35 minutes until the brownies have set and when tested, a fork comes out clean
Remove from the oven and sprinkle evenly with a touch of salt
Let cool completely at room temperature, or speed up the process in the fridge
*These taste much better after they have cooled, set and solidified.  Even better the next morning at breakfast.

2 comments:

~K said...

These look great! I have been looking for a paleo-ish brownie recipe. Thanks :)

Sara said...

These look so decadent! :) Yum!!!!