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Baking With Bwog: Coffee Brownies

The finished product in all its caffeinated glory.

The finished product in all its caffeinated glory.

You’ve probably figured out by now that Bwog is obsessed with brownies. At this point, we might as well rename the segment “Brownies with Bwog.” For this week’s installment of BWB, the Baker-Bwogger team decided to teach you how to make another round ~special brownies~ … “special” this time because they’re specially designed to help you get through the winter. We know it’s rough. We know it’s cold. We know the wind is making you want to die / stay in bed all day / drop out and move to Miami. Which is why these brownies combine the two best possible things to improve the wellbeing of a cold, miserable college student: chocolate and coffee. We’re here to keep you warm, awake, and happy. So plug in your S.A.D. lamp and get baking!

Ingredients:

  • 1 package of brownie mix (because it’s too damn cold to worry about buying all those individual ingredients)
  • 2 tsp espresso powder (or, for increased productivity [which really is the goal here, isn’t it?] just add all the powder you bought)
  • ⅓ cup chocolate chips, chunks, or even chocolate covered espresso beans (do your worst)
  • ⅓ cup chopped walnuts, if desired, or if you don’t have mad allergies
  • ⅓ cup coffee flavored yogurt (PSA: go for Liberté cappuccino yogurt, NOT Dannon)
  • ¼ cup water
  • ¼ cup vegetable or canola oil
  • 1 large egg, room temperature

Instructions:

  1. Preheat oven to 350°F.
  2. In a large bowl, combine mix, espresso powder, chips, chunks, nuts, or whatever suits your fancy.
  3. Add in yogurt, eggs, vegetable oil, vanilla and coffee. Stir until just combined, and do not overmix. Bwog demands quality when it comes to consistency.
  4. Add in more espresso powder, or better yet, a bottle of 5-hour Energy, if it’s come to that point.
  5. Scoop batter into an 8×8 or 9×9 pan that has been lightly sprayed with cooking spray.
  6. Bake for approximately 30 minutes for an 9×9″ pan or 40 minutes for an 8×8″ pan. To check if they are done, place a knife or toothpick into the center. When you pull it out, it should still be a little moist (!!), but starting to get baked (see previous BWB post).
  7. Remove from oven and allow to cool in pan for at least 30 minutes. Serve, enjoy, and thank Bwog for helping you make it to March!

We know you didn’t wait for those brownies to cool. Now put on your ten layers of clothing, wrap that burnt esophagus in a nice knit scarf, and make this course shopping period extra thick and fudgy.

Image 1 via Bwog Staff, featured image via Wikimedia Commons

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