Summer Afternoon Brownies
MAKES: 9 x 13" Pan

This is a simple and easy recipe. The addition of Louisiana's state coffee, Community gives this brownie a unique twist. This is the brownie that is best served with a scoop of homemade white chocolate or vanilla ice cream balanced perfectly on the top.


  • 12 ounces semisweet chocolate, broken up
  • 1 1/2 cups sugar
  • 12 tbsp unsalted butter, cut up into tablespoons
  • 1 cup all-purpose flour
  • 1/4 cup cocoa, sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 2 tbsp instant Community Coffee
  • 1 tbsp vanilla
  • 1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees F. Spray bottom and sides of 9 x 13" baking pan with non-stick cooking spray. Cut and place parchment paper into the bottom of the pan and spray again. In a double-boiler, stir chocolate, sugar and butter over simmering water. Remove from heat and cool to room temperature. Whisk together flour, sifted cocoa, baking powder and salt. In a separate bowl, beat eggs, coffee and vanilla until foamy. Beat into cooled chocolate mixture. Sprinkle small amount of flour in chocolate mixture and fold. Repeat in small increments until all flour is added and well blended. Add pecans, blend well then spread batter evenly in pan. Bake for 22 - 25 minutes or until a toothpick inserted in the center is barely moist. Remove from oven and cool completely in the pan. Run a knife around the edge of the pan to loosen. Place a rack on top of pan and invert. Peel off paper. Invert again onto cutting surface. Trim the edges and cut brownies into 2-inch squares.

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