Cardamom + Caffeine = Turkish Coffee Brownies
If you’re like me and drink far too much Turkish Coffee, then you’ll absolutely love these Turkish Coffee Brownies
When I first arrived to Israel, I was enamored by its coffee culture. Not the consumer-ized American-style coffee culture, but one built on boutique coffee shops located on every other corner (in some cases 2-3 on a single corner!) with virtually no major recognizable brands present. I mean, sure there is Aroma, the popular Israeli chain, but this is a country that loves its own unique coffees so much that even Starbucks failed. Honestly though, in the land of Cafe Shahor and Cafe Hafuch, who needs a grande??
My first Turkish Coffee, also known as Cafe Shahor (Black Coffee) or Botz (Mud), was an eye opener that’s for sure… and not just because it is loaded with caffeine. The strong coffee is finely-ground, gets its “mud” nickname from the thick layer of coffee grounds it leaves behind in the bottom of the cup, and is made with a finjan, or cevze (pictured below). The process is simple, pour water in a finjan, add heaping scoops of coffee and bring to a slow boil while stirring intermittently. Now, something that people do that I don’t is load it up with “hail” or “heil,” another word for cardamom. That’s right, no sugar in your coffee, just cardamom.
The cardamom will serve as our segue into our Turkish Coffee Brownies recipe. While there are many recipes for Turkish Coffee Brownies around the internet, we’ve tried and tested several (I’m going for a long jog after this recipe is published!) and incorporated our own twist into it based upon years of coffee and cake experience. I serve these with green tea or weak coffee after meals as a they contain a post-gorge caffeine kick all in themselves. The chocolate syrup drizzle is optional, as is flaked powdered sugar, but it does add a sweetness which complements the bitterness of the coffee.
Turkish Coffee Brownies
Serves: 6-8 (16 large brownies)
Prep Time: 15 minutes
Cooks in: 30 minutes
Ready in: 45 minutes
- 1 tablespoon authentic Turkish Coffee powder (espresso powder alternative works as well)
- 1 cup cocoa powder (or 70%+ cocoa chocolate)
- 4 large eggs
- 1 cup flour (all-purpose)
- 1 teaspoon vanilla extract
- 2 cups sugar
- 16 tablespoons butter (unsalted, 2 sticks)
- 2 ounces bittersweet chocolate
- 1/4 teaspoon ground cardamom
- 1 teaspoon fine sea salt
- chocolate syrup (optional)
- powdered sugar (optional
- Chop up the bittersweet chocolate into small pieces. In a microwave, melt chocolate, cocoa powder, butter. Mix well in a large with sugar
- Once thoroughly mixed and smooth, whisk in each egg separately. Again when mixed thoroughly, whisk in Turkish Coffee or espresso powder, vanilla, cardamom and salt. Hand-mix in the flour until mixture is smooth and no chunks remain
- Heat oven to 350°F and grease a baking sheet. Add in your mixture and bake for 30-35 minutes. You can check if the brownies are done by sticking in a thin knife or toothpick and checking if any batter clings to it
- Drizzle chocolate syrup over the top of the brownies diagonally or flake powdered sugar over the brownies (both optional) and then cut brownies into decadent 16 squares (4 x 4)
The brownies can be served either warm or cooled and with either tea or coffee after the meal. Microwave for 20 seconds to reheat if needed.
If you’re like me and drink far too much Turkish Coffee, then you’ll absolutely love these Turkish Coffee Brownies.
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