• 1 stick unsalted butter, diced
  • 6 ounces semisweet chocolate, broken into pieces
  • 1 tablespoon instant coffee granules
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¹⁄₈ teaspoon cayenne pepper, or to taste


Preheat oven to 375º. Spray an 8-x-8-inch baking pan with nonstick spray and set aside. Melt butter and chocolate together in a saucepan set over low heat. Stir in instant coffee. Add sugar, and stir to combine. Remove from heat, and let cool slightly. In a large bowl, whisk together eggs, vanilla, and salt. Slowly whisk in chocolate mixture. Stir in flour, cinnamon, and cayenne. Pour batter into prepared pan, and bake for about 40 minutes or until set. (Brownies are done when a toothpick inserted in the center comes out with a light crumb and a little unbaked batter.) Let cool completely, cut into squares, and serve.

This recipe appeared in Southern Sweets Down-Home desserts from Our State magazine. Recipe by food stylist and recipe writer Charlotte Fekete who began writing Our State‘s “Carolina Kitchen” column in 2008. This recipe has appeared in the February 2010 issue of Our State magazine.

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