Even though I’m not a huge coffee drinker, I’ve always been a fan of coffee flavored things (like ice cream) and thing with coffee in them (like baked goods). My mom has been making these amazing Cappucino Fudge Brownies for as long as I can remember. They must be good because my mom doesn’t like coffee at all and loves these brownies.
When I was introduced to Barnie’s CoffeeKitchen BREWSTICKS I immediately started thinking about all the fun things I could bake with them. The very first thought I had was to use the Santa’s White Christmas BREWSTICKS in my mom’s brownies. I thought this was a grand idea until I pulled out the cookbook and realized that the brownies themselves called for instant coffee granules. Well poo. BREWSTICKS are liquid. Liquid does not = granules. I actually spoke with Chef Camilo from Barnie’s about this issue. We threw some ideas around and I felt a bit better about it… until I took a 2nd look at the recipe and realized the idea we came up with wouldn’t really work. So when I was home for Thanksgiving my mom and I hashed it out and came up with what we thought would work. Its all about trial and error right? Well I tried and it worked!
Santa’s White Christmas Fudge Brownies
*Adapted from Cappucino Fudge Brownies
5 oz unsweetened baking chocolate, cut into pieces
¾ cup butter or margarine
1 packet Barnie’s CoffeeKitchen Santa’s White Christmas BREWSTICKS
1 tablespoon vanilla
2 ¼ cups sugar
1 teaspoon ground cinnamon
1 1/3 cups all-purpose flour
1 ½ cups coarsely chopped pecans
½ cup butter or margarine, softened
2 cups powdered sugar
½ teaspoon vanilla
2 tablespoons brewed coffee (made from Barnie’s CoffeeKitchen Santa’s White Christmas BREWSTICKS)
1 oz semisweet baking chocolate, chopped
1 teaspoon shortening
Heat oven to 375°F. Grease 13×9-inch pan. In 1-quart saucepan, melt unsweetened chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in coffee granules and 1 tablespoon vanilla; set aside.
In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved. Fold chocolate mixture, flour and pecans into egg mixture just until blended. Pour batter into pan. Bake 25 to 35 minutes. DO NOT OVERBAKE. Cool completely, about 1 hour.
In small bowl, beat 1/2 cup butter until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla and brewed coffee. Beat until smooth. Spread over cooled brownies.
In 1-quart saucepan, melt semisweet chocolate with shortening over low heat, stirring occasionally. Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies. Immediately draw knife through glaze in straight vertical lines to form pattern. Refrigerate until firm, about 15 minutes. For brownies, cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies.
*Helpful Hint: I put a zipper bag in a glass and then fill it with the melted chocolate. Then you just have to snip off the corner of the bag with a pair of scissors and you can easily “drizzle” the lines on your brownies. Way easier than drizzling and a whole lot less clean up than an icing tip and bag.
Make sure to drag the knife through in the other direction quickly once you get your chocolate lines on. It will cool quickly!
Ta-da! Now you have tasty and beautiful Santa’s White Christmas Fudge Brownies to impress all your friends and family with this holiday season. Also, these freeze REALLY well! So if you just need a small tray of these for a party, throw the rest in the freezer for another party (or just a day when you need some chocolate).