Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared.
Recipe information
Yield
Makes about 16 pieces
Ingredients
8
⅔
3
3
¾
1¼
1
1
½
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour.
Step 2
Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.
Step 3
Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the ⅔ cup flour into the batter and mix well.
Step 4
Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 to 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you're only seconds away from chocolate heaven. Cool the brownies before cutting.
Editor's note: This article has been updated as a part of our archive repair project.
