Arabic Coffee Brownies
These rich, fudgy brownies are made with espresso powder and Yemenite hawaij spice, and taste just like a thick cup of hot Arabic or Turkish coffee.
Servings: 16 pieces
Equipment
- 8x8" (20x20cm) Baking Pan
Ingredients
- ½ cup unsalted butter (one stick / 8 Tbsp / 115g)
- 1 cup granulated sugar (200g)
- 1½ Tbsp espresso powder
- ½ tsp vanilla extract
- ½ tsp hawaij spice for coffee (or ⅛ tsp ginger, ⅛ tsp cinnamon, ⅛ tsp cardamom, and ⅛ tsp nutmeg)
- 2 large eggs
- ¾ cup all purpose flour (96g)
- ½ cup cocoa powder, sifted (50g) unsweetened
- ¼ tsp fine sea salt
Instructions
- Preheat your oven to 350°F (175°C)
- Grease an 8x8" (20x20cm) baking pan with butter or baking spray, or line with parchment.
- In a large bowl, combine your butter, sugar, espresso powder, vanilla extract, and hawaij. Mix thoroughly so that the butter and sugar are well-combined. You can do this in a stand mixer if you'd like as well.
- After the butter, sugar, espresso, vanilla, and hawaij are well blended add your eggs and mix again until the eggs are thoroughly combined.
- Add the flour, cocoa powder, and salt, and stir until all dry ingredients are fully incorporated. Spoon into your lined baking pan and smooth out the top.
- Place in the oven for 25-30 minutes, or until firm in the center. Let cool in the baking pan for 10 minutes before removing and cutting. Enjoy!
