Sunday, July 28, 2013

Almond-Poppy Seed Brownies

I modded one of my favorite brownie recipes to make these delicious dessert bars.

1 tablespoon instant coffee
1/4 cup hot water
3/4 cup butter
1 1/2 cup sugar
1 tablespoon molasses
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs
3/4 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
3 tablespoons poppy seeds

Mix the instant coffee and hot water together in a small cup until the coffee dissolves.

Microwave the butter in a large, microwave-safe bowl for 30 seconds. Swish to mix. Microwave for another 30 seconds. Butter should be very soft and partially melted.

Add the coffee, sugar, molasses, vanilla and almond extract to the butter. Whisk together. Whisk in the eggs one at a time. Add the rest of the ingredients and whisk well.

Pour into a greased 8-inch square cake pan. Bake in a preheated 350 F oven for 45 minutes.

1 comment:

  1. You know what I Was thinking? I was thinking you could mix all the ingredients except the cocoa (and maybe the poppy seeds) and then split the batter in half and put the cocoa in one (poppy seeds in the other?) and then layer them in the pan.

    I thought they were delicious as is though! So crunchy on the outside, soft and moist inside, and such good flavor... Can't wait to have another!