In the flurry to get the kids back to school, take some time to treat them to this delicious ode to the end of summer! PapaNicholas Black and Tan Blend espresso is the secret ingredient! Coffee/espresso consistently elevates the chocolate flavor in a recipe.
¾ c. unsalted butter (170 g)
- 1 ½ c. semi-sweet chocolate chips (260 g)
- ⅔ c. dutch process cocoa powder (40 g)
- 2 oz. PapaNicholas Black & Tan Blend Espresso (60 mL)
- 3 eggs
- 1 ½ c. granulated sugar (300 g)
- 1 c. all purpose flour (120 g)
- ½ tsp. salt
- 4 sheets graham crackers
- 28 large marshmallows
Step 1: Preheat the oven to 350°F/175°C. Grease and line an 8" square pan with butter and parchment paper.
Step 2: In a medium saucepan set over medium heat, melt together the butter and chocolate, stirring often. Once the mixture is melted, turn off the heat and whisk in the cocoa powder and brewed espresso.
Step 3: In a small bowl, beat the eggs and sugar for 3 minutes, until the mixture is pale and fluffy.
Step 4: Slowly whisk the egg mixture into the melted chocolate mixture until fully combined.
Step 5: Add in the flour and salt. Whisk together just until no flour streaks remain.
Step 6: Line the bottom of the prepared baking dish with graham crackers, breaking the crackers to fit as needed. Pour the brownie batter directly over the graham crackers.
Step 7: Bake the brownies for 25 minutes, then remove them from the oven. Top the brownies with the marshmallows and put them back in the oven for 5-10 minutes, or until the marshmallows turn golden brown.
Wait for the brownies to cool to room temperature before slicing. Serve and Enjoy! Don’t forget to snap a pic & tag #papanicholascoffee
I’ve seen recipes where the ground coffee powder is used, but have also seen recipes where the coffee is prepared and the liquid is used.
Does this recipe use the dry ground coffee or the liquid coffee?