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
1
Unsalted butter
cut into 1-inch pieces
5 Tablespoon
Natural or dutch process cocoa powder
1 Teaspoon
Instant Espresso
2
Eggs
1 1/3 Cup
Granulated white sugar
1
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 Cup
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.