2) In a double-boiler add 1/2 cup butter, sugar and chocolate. Stir a few times as butter and chocolate melt.
3) Meanwhile, dissolve 1 1/2 teaspoon instant coffee in 2 tablespoons hot water.
4) Add to butter and chocolate, mixing until smooth.
5) Remove the chocolate mixture from heat and cool until barely warm before whisking in the eggs and vanilla extract.
6) In another bowl, mix the flour and salt together.
7) Whisk into the chocolate mixture until smooth.
8) In a greased 8 x 8-inch baking pan spread the mixture and bake in centre of oven for 25 minutes or until top is just set.
9) Icing: in a bowl, combine the remaining butter, icing sugar and cocoa powder.
10) Mix in remaining instant coffee and vanilla extract and 1 tablespoon hot water, stirring until smooth.
11) Ice the brownies in their pan while still hot.
12) When the brownies cool down, cut into 20 pieces and serve.
You will love everything about these brownies; it’s got the pure chocolately goodness of classic plain brownies along with the addition of that extra layer of flavor, especially one as distinctive as coffee! The chef has used a very stripped-down method here that requires almost zero technique, and uses semi sweet chocolate along with eggs and butter to achieve a dense, chewy, very chocolatey brownie. I hope you give these a try, and if you don’t enjoy coffee, just leave it out, or add another flavoring like mint, vanilla, orange, or rum extract. Enjoy!