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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American, Arabic
Keyword: arabic coffee, brownies, chocolate, coffee brownies, coffee cake, dark chocolate brownies, espresso, espresso brownies, turkish coffee, turkish coffee brownies
Servings: 16 pieces
Author: The Elegant Economist
- 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
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!