Turkish Coffee Brownies

By Einat Admony
October 28, 2016

balaboosta turkish coffee-brownies-cr-quentin-bacon

/ Photography Quentin Bacon

Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that’ll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared. The cardamom gives these brownies an exotic taste that you likely haven’t experienced in other desserts.

MAKES about 16 pieces

8 tablespoons (1 stick) unsalted butter, plus butter for the pan
2⁄3 cup all-purpose flour, plus flour for the pan
3 ounces 72% cacao chocolate
3 large eggs
3⁄4 cup sugar
11⁄4 teaspoons ground espresso beans, or instant espresso powder
1 teaspoon ground cardamom
1 teaspoon vanilla extract
1⁄2 teaspoon kosher salt

1 Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour.

2 Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.

3 Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the 2/3 cup flour into the batter and mix well.

4 Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 to 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you’re only seconds away from chocolate heaven. Cool the brownies before cutting.

Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon. Used with permission by the publisher.

This original food article first appeared in the Fall 2016 issue of City Style and Living Magazine.

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