Sometimes you eat something and it changes you. Like rocks your world. Probably like the first time you had home made bread right out of the oven. Store bought bread is never as good. Freshly picked strawberries, a really good apple pie, fresh cut french fries. You will always compare every strawberry, apple pie and french fry to those AMAZING ones. You dream about it, crave them, covet them. Well these brownies are that.
They are the most INCREDIBLE brownies I have ever had by a long shot. They are a Layered Coffee Crisp Brownie. I slightly adapted the chocolate brownie layers from Baked. The coffee malt layer I sort of made up on the fly. You must put these on your Bucket List!! If you bake you gotta bake them and if you don’t get someone to bake them for you!
I know, really what else can I say that I haven’t already said, well these brownies are moist and rich and taste like a coffee crisp but better which I didn’t think was possible. They are highly addictive. I brought these to a birthday party, (which my ass thanks me for) cause I would have eaten then all by myself. I could have and the thought crossed my mind to not bring them. The hostess said that after she tried one she took them and hid them so she wouldn’t have to share. lol. Yes they are that good.
You could make the coffee layer by itself just double the recipe. If you do let me know how it works out.
Recipe – one 9×13 pan
Chocolate Brownie Layers – slightly adapted from Baked – New Frontiers in Baking
1 1/4 c all purpose flour
1 tsp salt
4 tbs cocoa powder – I used dutch processed
7 oz dark chocolate chopped
1 c butter cut into pieces
1 tsp instant espresso powder
1 1/2 c granulated sugar
1/2 c packed brown sugar
5 eggs room temp
2 tsp vanilla
1 c Coffee Crisp balls (snicker) – i’m a geek. You could used cut up coffee crisp but leave it chunky.
Preheat oven to 350 F. Butter sides of a 9×13 light colored baking pan.
In a med bowl, whisk flour, salt and cocoa powder together.
Put chocolate, butter and instant espresso in a large bowl and set it over a sauce pan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off heat and stir in sugars. Whisk until completely combined, then remove bowl from saucepan and set aside until mixture is room temp.
Add 3 eggs to chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and stir until completely blended. Do not over mix!!
Sprinkle dry ingredients over chocolate mixture. Using a spatula fold flour into chocolate until just a bit of the flour mixture is visible.
Fold in Coffee Crisp Balls. Set aside.
1 c all purpose flour
1 tsp baking soda
1/2 c malted milk powder
1/4 tsp salt
3/4 c butter
1/2 c white sugar
1/4 c packed brown sugar
1 tsp vanilla
1 tbs instant espresso powder
Whisk together flour, baking soda, malted milk powder, salt and instant espresso powder together. Set aside.
In an electric mixer with paddle attachment cream together butter and sugars until light and fluffy. Add egg and vanilla, beat until just combined. Add dry ingredients and beat until just combined.
Pour 2/3 the brownie mixture into the prepare 9×13 pan. Smooth out with an offset spatula. Put in the fridge for approximately 10 minutes until a little firmer. Pour entire coffee malt batter on top smooth out with an offset spatula. Put it back in the fridge for a couple minutes and then pour the rest of the brownie mix on top and level out. Bake for 40 to 50 min. Do Not Overbake. When you insert the toothpick it should come out a little wet. Not much but a little. They will continue to cook after you take them out.