At the Mesquite Roasted Company we make our signature brownies by adding left over coffee to a recipe adapted from an old Chuck Wagon Recipe for Dutch Oven Brownies. On the trail, food was a precious commodity and this included the coffee. Everything was utilized, even leftover coffee which was used to make "Red-Eye Gravy" for covering eggs, biscuits and grits or for even for making trail brownies.
· Mix 2 cups flour and 2 cups sugar in a bowl
· In the microwave heat to boiling:
o 1 cup butter
o 1 cup strong brewed Mesquite Roasted Coffee
o 1/4 cup cocoa.
· Pour heated mixture into bowl with flour and sugar.
· Add 1/2 cup sour milk (milk with a little vinegar in it is what I do),
· 2 eggs,
· 1 tsp. baking soda
· 1 1/2 tsp. vanilla.
· Mix well at high speed. Pour onto ¼ sheet sized greased baking tray bottom lined with parchment paper.
· Bake at 400 degrees F for 20 minutes. Cool slightly then slice.
Optional frosting: Make while the brownies are in the oven: Heat till boiling in microwave the following: 1/2 cup butter 2 Tbsp. cocoa and 1/4 cup milk. Stir well to mix, then mix in 3 1/2 cups icing sugar and 1 tsp. vanilla. Spread over the hot brownies, cool and cut.
Hint: Try your Brownie with our Chuck Wagon Blend Coffee. Any strong coffee can be used for the recipe. We suggest using our Chuck Wagon Blend Coffee because it has a broad flavor profile with flavor elements from both Columbian beans, noted for richness and Sumatra beans, noted for fruitiness. Both of these beans significantly enhance the taste of dark chocolate flavor in the brownies.