Korean Coffee Brownies
Korean Coffee Brownies
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 55 minutes
  • Cooking Time 45 minutes
  • Yield 16 servings
  • 8 tablespoons (1 stick/113 grams) unsalted Butter, plus more for greasing the pan
  • 113 grams (113 grams) unsweetened Chocolate, coarsely chopped
  • 3 x ⅜-ounce packets Korean Instant coffee (about ¼ cup total)
  • 1½ cups (338 grams) Sugar
  • 1 tablespoon Vanilla extract
  • ¼ teaspoon Kosher salt or Sea salt
  • 2 large Eggs, at room temperature
  • 1 cup (122 grams) all-purpose Flour
  • 2 tablespoons natural Cocoa powder (not Dutch-processed)
  1. Preheat the oven to 350°F/175°C. Grease an 8-inch square pan with butter, line the bottom with parchment paper cut to fit, and then grease the parchment
  2. In the top of a double boiler over simmering water, heat the butter, chocolate, and coffee, stirring occasionally, until the butter and chocolate have melted and the mixture is smooth
  3. Remove from the heat and let the mixture cool slightly. Beat in the sugar, vanilla, and salt with a wooden spoon or spatula
  4. The mixture will look grainy, but don’t worry, it will come together later. Beat in the eggs, one at a time, beating well after each addition.
  5. Add the flour and cocoa and beat for a full minute
  6. Scrape the batter into the prepared pan, smooth the top, and bake for about 30 minutes (if using a metal pan), until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. It will take a little longer if using a glass or ceramic pan
  7. Set the pan on a wire rack until cool enough to handle, about 45 minutes
  8. Run a thin knife around the sides and then invert the pan onto a large plate or cutting board and peel off the parchment from the bottom of the released brownie
  9. Flip the brownie back onto the rack to cool completely. Cut into 2-inch squares on a cutting board with a sharp knife

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