Turkish Coffee Brownies
Fudgy chocolate brownies infused with cardamom and espresso, finished with a spiced coffee glaze.
Ingredients
Brownies
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 teaspoons espresso powder
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup chopped walnuts plus extra for topping
Coffee Glaze
- 3 tablespoons unsalted butter melted
- 3 tablespoons cocoa powder
- 1 cup powdered sugar
- 1 pinch fine sea salt
- ¼ teaspoon ground cardamom
- 1 tablespoon brewed coffee
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- Sprinkles for topping
Instructions
- Heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, salt, cinnamon, cardamom, and espresso powder.
- In a separate bowl, whisk the melted butter, vanilla, and eggs until combined. Pour into the dry ingredients and stir just until combined.
- Fold in the ¾ cup walnuts. Spread the batter evenly in the prepared pan.
- Bake for 25 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for about 10 minutes. Use the parchment overhang to lift the brownies onto a rack and cool completely.
- To make the glaze, whisk together the melted butter, cocoa powder, powdered sugar, salt, cardamom, coffee, water, vanilla, and honey until smooth.
- Spread the glaze over the cooled brownies. Top with sprinkles and extra walnuts. Let the glaze set before slicing.