Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared. 

　　

Ingredients

Makes about 16 pieces

　　8 tablespoons (1 stick) unsalted butter, plus butter for the pan

　　⅔ cup all-purpose flour, plus flour for the pan

　　3 ounces 72% cacao chocolate

　　3 large eggs

　　¾ cup sugar

　　1¼ teaspoons ground espresso beans, or instant espresso powder

　　1 teaspoon ground cardamom

　　1 teaspoon vanilla extract

　　½ teaspoon kosher salt

　　

Step 1

Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour.

　　

Step 2

Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.

　　

Step 3

Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the ⅔ cup flour into the batter and mix well.

　　

Step 4

Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 to 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you're only seconds away from chocolate heaven. Cool the brownies before cutting.

　　Editor's note: This article has been updated as a part of our archive repair project.

　　Reprinted from Balaboosta by Einat Admony, Copyright © 2013, published by Artisan.Buy the full book from Workman Publishing, Amazon, or Bookshop.