There is not much more I can say about these brownies. They really stand out on their own.  I just knew, when I sampled this coffee at the Zest N Zing event last month, that I would use this coffee in a baked item. I should have known it would be in a brownie ????

Combining 2 of my loves, good locally roasted coffee and chocolate, these brownies are sin squared.

Give them a try, you will see what I mean!

Yes, I know it is sideways..

I want to give a shout out to Chris Weber, Roast Master with Rex Roasting Company.  He was so accomodating, and really gave me some great information about his company and their unique roasting process.
Visit their website HERE.

Coffee Infused Brownies
1/2 cup ground coffee, I used Rex Roasting Company: Ethopian
1/2 cup boiling water
4 1/2 squares unsweetened chocolate, coarsley chopped, I used Ghiradelli 1 1/2 sticks unsalted butter, cubed
1 3/4 cups sugar
1/4 teaspoon salt
3 eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour, I used King Arthur Flour

Preheat oven to 300°F. Line a 9-inch square pan with foil or grease with butter.
In a large bowl, stir ground coffee and water together. Add chocolate and butter. Microwave uncovered on High  power for 2 1/2 – 4 minutes, stirring every 40-60 seconds until melted. Stir in sugar and salt. Whisk in eggs and vanilla. Stir in flour until well mixed. Transfer to the prepared pan.
Bake for 50-55 minutes or until sides begin to pull away and toothpick inserted in center comes out  clean. Cool completely before icing.

Buttercream Coffee Icing
6 C powdered sugar
1 C unsalted butter, room temperature
1/2 C of strong coffee, cooled (I used leftover from the morning)

Using a blender, mix ingredients until a smooth consistency. Smooth on top of cooled brownies.  You may have a bit leftover.