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The original was posted on /r/askculinary by /u/babygaahl on 2023-09-20 03:04:49.
It’s somehow taken me years to be able to make decent brownies, and I only saw success once I tried out the recipe by Smitten Kitchen. I’ve taken that recipe as a base and have been adding some personal tweaks to make it kind of a recipe of my own if that makes sense? But I have yet for it to be perfect and for me to be 100% satisfied.
One of the tweaks I’ve tried incorporating is adding coffee to enhance the chocolate flavour, but how much coffee do I add? Do I add the (100%) instant coffee powder straight into it or mix it with a bit of water first to make the actual coffee drink then add it in? Does that make sense?? 😭
Original recipe by SK // my own tweaks
- 140g unsalted butter // 140g unsalted butter plus 1tbsp veg oil
- 250g sugar // 225g sugar
- 65g cocoa powder
- pinch of salt
- 1/2tsp vanilla extract // 2tsp vanilla extract
- 2 large cold eggs
- 65g flour
- optional: nuts // white chocolate chunks + milk chocolate chunks
In addition to all of the above I’ve tried adding coffee several times in diff ways: granulated coffee (was gritty in texture and there were hard bits in the brownies) and dissolved in 2tsp of kettle boiled water (1 1/2tsp of powder coffee in 2tsp of water, made them bitter)
IN FEWER WORDS - how can I still incorporate the coffee without the bitterness?
An extension to my question:
To make EVEN better brownies I’ve been doing a bit of research and have seen the following tips frequently. Can they be vouched for?
- Beating the sugar, eggs, butter and cocoa powder mixture vigorously before adding flour to get a crispy top
- Chilling the batter in the fridge for an hour minimum before baking
- Melting the butter, sugar and cocoa powder in a heatproof bowl in a pan of water that gradually comes to a simmer as opposed to putting the bowl of ingredients straight into the pan of already boiled water
TIA!