Cold Brew Coffee Brownies

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 4 tbsp Brew coffee concentrate

• Condiments

  • 1/4 cup Caramel sauce

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 tbsp Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 8 oz Semi-sweet chocolate, quality
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted

Found on platedcravings.com

Description

Ingredients

• 1 stick (115g) unsalted butter
• 8 ounces (230g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 4 tbsp cold brew coffee concentrate
• 3/4 cup (90g) all-purpose flour
• 2 tbsp (11g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup caramel sauce (optional)

Directions

• Coarsely chop the chocolate and melt it together with the butter in a saucepan over medium heat while stirring constantly. Remove from the heat, pour in a mixing bowl, and let cool for 8-10 minutes.
• Preheat your oven to 350°F (180°C) and line a 9-inch square pan with parchment paper.
• Add the sugar to the chocolate mixture and whisk until well incorporated. Add the eggs, one at a time. Whisk in the vanilla extract and cold brew coffee concentrate.
• Add the flour, cocoa powder, and salt and gently fold them in. Mix only until everything is incorporated and the dry ingredients are wet and no clumps remain.
• Spread the batter into your prepared pan. If you use the caramel sauce, drizzle it on top and use a fork to make swirls on the surface of the batter.
• Bake for 30-35 minutes until a toothpick comes out with only a few moist crumbs attached and the brownies pull away from the edges of the pan.
• Let the brownies cool in the pan on a wire rack. Store the brownies in an airtight container in the fridge for up to one week or freeze them for up to 2 months.