COFFEE BEAN MENU RECIPES

Steps:

• Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly.
• Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes.
• Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.

Steps:

• Preheat oven to 350°F. Line an 8-inch square metal baking pan with foil, draping foil over edges. Mist with cooking spray.
• In a small saucepan, melt butter over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Let cool.
• In a large bowl, whisk together sugars, eggs, vanilla and salt until smooth and pale, about 30 seconds. Stir in cooled chocolate mixture and buttermilk. Stir in flour and espresso powder until just combined, then pour batter into baking pan.
• Bake until a toothpick inserted into brownies comes out clean, 55 to 60 minutes. Transfer pan to a rack and let cool completely. Lift brownies out of pan, remove foil and cut into 12 pieces. Wrap brownies in plastic wrap and store at room temperature for up to 5 days.