Skyr Brownies

Description

These brownies have a classic crinkle top, a fudgy and moist interior, and a delicious coffee flavor thanks to the combination of cold brew coffee skyr and instant espresso.

Ingredients

1.5 Ounces

Bittersweet chocolate, chopped

Unsalted butter

cut into 1-inch pieces

5 Tablespoon

Natural or dutch process cocoa powder

1 Teaspoon

Instant Espresso

Eggs

1 1/3 Tablespoon

Granulated white sugar

Icelandic Provisions Extra Creamy Cold Brew Coffee Skyr

1 1/2 Teaspoon

Vanilla Extract

1/2 Teaspoon

Kosher salt

3/4

All-purpose flour

1/2 Tablespoon

Chocolate chips

Recipe

Step 1

Preheat the oven to 325F. Line an 8-inch by 8-inch metal baking pan with parchment paper.

Step 2

Place chocolate and butter in a small bowl and heat in the microwave in 15-second intervals until smooth, melted, and homogeneous.

Step 3

Whisk in the cocoa powder and espresso. Allow to cool slightly until lukewarm but not hot.

Step 4

Meanwhile, in a medium bowl, whisk the eggs and sugar together until light and frothy, about 2 minutes.

Step 5

Add the chocolate mixture to the egg mixture and stir to combine.

Step 6

Mix in the skyr, vanilla extract, and salt.

Step 7

Fold in the flour until just barely combined.

Step 8

Fold in the chocolate chips.

Step 9

Transfer the batter to the baking pan and smooth it out in an even layer with a butter knife or offset spatula.

Step 10

Bake in the oven for 30 to 40 minutes, or until a toothpick inserted into the center of the pan comes back with just a few moist crumbs.

Step 11

Remove from the oven and cool completely before serving. For a fudgier brownie, chill in the fridge for 2 to 4 hours. Remove the brownies from the fridge, slice them into equal portions, then allow to thaw to room temperature before serving.