Memorial Day is right around the corner, which means outdoor gatherings and BBQs are, too. If you were tasked with bringing the dessert this year, skip that same old recipe and save the day with a delicious secret ingredient: coffee!
Though many may think of affogatos or iced coffee drinks when they think of coffee desserts, coffee makes a great ingredient and can be an easy way to add a unique complexity to a variety of dessert recipes.
Coffee and chocolate are a classic pairing for a good reason—coffee intensifies and enhances the flavor of chocolate. Coffee can also add depth to spices and dried fruit. (Visit our blog post here for more tips on cooking with coffee!)
Keep your friends and family guessing what your secret ingredient is with some of the delicious coffee-inspired desserts below.
Cream Cheese Swirled Mocha Brownies
Serves 12-16 / Prep: 15 mins / Cook: 45 mins
- 1 cup unsalted butter
- 5 ounces unsweetened chocolate, coarsely chopped
- 2 tablespoons Community® Signature Blend Dark Roast coffee, ground
- 1 1/3 cups sugar, divided
- 1 ½ teaspoons vanilla extract, divided
- 6 large eggs, divided
- 1 cup all-purpose flour
- ½ teaspoon Kosher salt
- 1 (8-ounce) package cream cheese, softened
- Preheat oven to 350o. Spray a 13x9 inch baking pan with baking spray with flour.
- In a medium, heavy-bottomed saucepan, heat butter, chocolate and ground coffee over low heat. Cook, whisking constantly, until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together chocolate mixture, 1 cup sugar and 1 teaspoon vanilla. Add 5 eggs, one at a time, whisking until glossy and smooth.
- In a small bowl, whisk together flour and salt. Add flour mixture to chocolate mixture, whisking until combined. Spread batter into prepared pan.
- In a medium bowl, beat cream cheese with a mixer at medium speed until smooth. Add remaining 1/3 cup sugar, remaining ½ teaspoon vanilla and remaining 1 egg, beating until combined.
- Bake until a wooden pick inserted in center comes out with only a few moist crumbs, 30 to 35 minutes. Let cool completely. Cover and refrigerate until ready to serve.
Browned Butter Pecan Cookies
Serves 24 / Prep: 1 ½ hours / Cook: 25 mins
- 1 cup unsalted butter
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon Community® House Blend coffee, ground
- 3 tablespoons water, divided
- ¾ teaspoon salt
- 24 pecan halves
- Optional confectioners’ sugar as garnish
- In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat and pour into a bowl. Refrigerate until almost firm, about 1 hour, stirring occasionally.
- Preheat oven to 300°.
- In a large bowl, beat browned butter, confectioners’ sugar and vanilla with a mixer at medium speed until creamy. Add flour, ground coffee, 2 tablespoons water and salt, beating until combined. Add remaining 1 tablespoon water, if needed. Roll dough into 24 balls. Place balls 1 inch apart on a large ungreased baking sheet. Place pecans on dough balls, pressing to adhere.
- Bake until bottoms of cookies are lightly browned, 20 to 25 minutes. Let cool on pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Enjoy!
Serves 12 / Prep: 25 mins / Bake: 20 mins
This delicious recipe by Taste of Home elevates a traditional dessert with cold brew. With a smooth, yet bold flavor, our Signature Blend Dark Roast coffee is the perfect choice for brewing your own batch of cold brew for this treat.
Need a refresher on making cold brew coffee? Visit our blog post here for brew instructions, tips and more!
- 1 cup sugar
- 1/2 cup cold brewed coffee
- 1/2 cup canola oil
- 2 large eggs
- 3 teaspoons cider vinegar
- 3 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons milk chocolate chips
- 3 tablespoons semisweet chocolate chips
- 1/3 cup butter, softened
- 2 cups confectioners' sugar
- 1 to 2 tablespoons brewed coffee
- 1/2 cup chocolate sprinkles
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
- Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
- For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.