Do you love Kona Coffee? Have you ever cooked with it? There are so many ways it can be used in the kitchen besides your morning brew. One of my favorite things to make is Kona Coffee Brownies. They are easy to make and are terrific with a cup Sugai Kona Coffee. I encourage you to try this recipe and if you enjoy these brownies as much as I do then please share them with your friends. Enjoy!.
KONA COFFEE BROWNIES
Portion: About 3 dozen small brownies
- 8 ounces unsweetened chocolate
- 8 ounces (2 sticks) unsalted butter (plus 1 tablespoon for the pan)
- 5 large eggs
- 2 tablespoons finely ground Kona coffee
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 2 ¼ cups granulated sugar
- 1⅔ cup sifted all-purpose flour
- ⅔ cup strong brewed, hot Kona coffee
- ¼ cup Kahlúa
- Adjust a rack one-third up from the bottom of the oven and preheat to 375 °F.
- Use 1 tablespoon of the butter to grease an approximately 9 x 13 x 2-inch pan.
- Melt the chocolate and butter together in a heavy-bottomed saucepan, over low heat. Stir occasionally and heat until the chocolate and butter are completely melted together. Remove from the heat, and set aside to cool to room temperature.
- In a large bowl, use an electric mixer to beat the eggs with the sugar, coffee grounds, vanilla, and salt at high speed for 5 minutes. Then on a low speed, add the cooled chocolate mixture and beat only until mixed. Now add the flour and again beat only until mixed.
- In a small bowl, combine the hot coffee with the Kahlúa, and then pour the mixture into the batter. Mix to blend.
- Pour the batter into the prepared pan and place it in the preheated 375 °F oven. Bake just until the edges look solid and there is little to no movement in the center, when you gently jiggle the pan, about 35 minutes.
- Let the brownies cool at least to room temperature before cutting and/or serving.