Phew! Gallivanting is hard work. 😉 Teehee I’m just kidding it’s tons of fun. Today I have another guest post: but this time from a college friend of mine and avid reader of On Sugar Mountain. Say hello to Rohith. I met him at the start of senior year at the baking club’s first meeting, a crazy day full of cupcake decorating. In the midst of all the busyness, my VP came over and mentioned “so there’s this guy baking cupcakes in the kitchen with us talking about your blog. I actually think he has no idea that you write On Sugar Mountain.” Did that make my day or what? Now we ‘re good friends and I thought I’d thank him properly for that pick-me-up by having him showcase these lovely fudgy Brownies here on the blog. It’s all yours, Rohith!
My name is Rohith Bushana and I’m a sophomore at Rutgers University. I just started getting into baking last summer, and I actually started learning a majority of baking from Jess’ blog and Rutgers Student Bakers. It is such an honor to be doing a guest blog on my favorite baker’s blog.
My mom has had this brownie recipe in the family for as long as I can remember. I always remember adding twists to her recipes such as making cheesecake brownies and blondies. But, one day, my class president wanted me to bake some coffee brownies for a Pharmacy Class bake sale. In my head, I was thinking that this kid is completely nuts and me and my friends thought that nobody would want a coffee brownies. But, when I sold blondies, cheesecake brownies, and coffee brownies, the coffee brownies sold twice as fast. In other words we sold 3 dozen brownies within 2 hours! Ever since then, I’ve been making coffee brownies on a regular basis.
So, here is the recipe for my delicious coffee brownies:
Double Fudge Brownies
- 1 and 1/3 tbsp coffee grinds (2/3 tbsp for a milder flavor)
- 7 tbsp unsalted butter
- 2 tbsp milk
- 2 cups chocolate chips (1 cup melt into batter, and 1 cup to put in after batter cools)
- 2 eggs
- ¾ cup all purpose flour
- 1/2 tsp baking soda
- 1/8 -1/4 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt (1 pinch)
- Preheat oven to 325°
- On low heat combine ¾ cup granulated sugar, 7 table spoon unsalted butter and 2 table spoon milk. Keep stirring till mixture just starts to boil (8 minutes)
- Take off heat, add 1 cup chocolate chips and mix till it melts. Cool 2 minutes
- Add 2 eggs and 1 teaspoon vanilla extract, mix well. Add ¾ cup all purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and your coffee grinds, and stir. Add 1 cup chocolate chips and stir.
- Pour into a greased pan and bake 30-35 minutes
- Check if brownies are done with a toothpick test. If the brownies aren’t done leave them in the oven for another 5-10 minutes or so, just as long as pass the toothpick test.
- Cool & sprinkle with granulated sugar (powdered). I personally just put my sugar in a blender to make it powdered sugar.