Green Monster Brownies
48 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Meet my Green Monster Brownies: dark, ultra fudgy chocolate boosted with brewed and instant coffee so the cocoa hits hard, finished with a glossy green vanilla drizzle that screams Halloween.
Perfect for parties, bake sales, or a scary movie night, they cut clean, stay moist, and bring the playful monster vibe without tasting like dye.
Ingredients (16 servings)
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Ingredients for the Brownies:
- 1 cup unsalted butter, melted unsalted butter 8 oz
- 2 cups granulated sugar granulated sugar
- 4 large eggs large eggs 4 ct
- 1 Tbsp pure vanilla extract pure vanilla extract 3 tsp
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 cup unsweetened cocoa powder unsweetened cocoa powder 4.36 oz
- ½ cup strong brewed coffee (cooled) brewed coffee
- 2 Tbsp instant coffee granules instant coffee granules 0.36 oz
- ½ tsp salt salt
- ½ tsp baking powder baking powder 0.08 oz
Ingredients for the Green Slime Drizzle:
- 1 cup powdered sugar powdered sugar 4.41 oz
- 3 Tbsp whole milk whole milk 1.5 fl oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- green food coloring gel green food coloring gel 0 oz
How to Make Green Monster Brownies
-
Prep the pan and oven
Heat oven to 350 F and set a rack in the center.
Line a 9x13 inch metal pan with parchment so it overhangs on two sides, then lightly grease the parchment and exposed pan.
-
Dissolve the coffee
Stir the instant coffee granules into the cooled brewed coffee until fully dissolved and no specks remain.
-
Bloom cocoa in butter
In a large bowl whisk the melted butter, cocoa powder, and salt until smooth and glossy to wake up the cocoa.
-
Build the shiny crust base
Whisk in the granulated sugar until the mixture looks thick and pasty and starts to pull away from the bowl.
-
Add eggs for lift and sheen
Whisk in the eggs one at a time, beating each for about 20 to 30 seconds until the batter turns satiny and ribbons off the whisk.
Whisk in the vanilla.
-
Add the coffee mixture
Pour in the dissolved coffee and whisk just until combined so you keep that glossy texture.
-
Fold in the dry ingredients
Sift the flour and baking powder directly over the bowl and fold with a spatula just until no dry streaks remain.
Do not overmix or you will invite cakiness.
-
Rest the batter
Let the batter sit for 5 to 10 minutes so the cocoa hydrates and the bubbles settle for fudgier results.
-
Bake
Spread the batter evenly in the pan and smooth the top, then tap the pan twice on the counter to knock out large air pockets.
Bake 25 to 30 minutes until the edges are set and a toothpick in the center comes out with moist crumbs but not wet batter.
-
Cool cleanly
Cool the pan on a rack for 20 minutes, then lift the brownies out with the parchment and cool completely before slicing.
-
Make the green slime drizzle
Whisk the powdered sugar, milk, and vanilla until smooth and thick like slow ribbon.
Add green gel coloring a tiny bit at a time until you reach ghoulish neon.
-
Drizzle and set
Transfer the drizzle to a squeeze bottle or a zip bag with a snipped corner and zigzag generously over cut brownies.
Let it set 10 minutes before serving so it does not smear everywhere.
Substitutions
- Instant coffee granules -> espresso powder or decaf
- Use the same amount of espresso powder for a smoother, richer mocha that dissolves faster, or go decaf to keep the flavor without the buzz.
- All-purpose flour -> 1:1 gluten-free baking blend
- Swap cup for cup with a blend that includes xanthan gum to keep the fudgy chew and prevent crumbling, and expect a minute or two longer bake time.
- Green gel food coloring -> matcha powder
- Stir in 1 to 2 teaspoons of culinary matcha for a natural monster green and a subtle earthy note that cuts the sweetness in a very good way.
Tips
- Go for that shiny, papery crust
- Whisk the sugar into warm butter and beat in the eggs vigorously so the sugar dissolves and forms a thin meringue layer that bakes glossy on top.
- Metal pan beats glass here
- A light colored metal 9x13 conducts heat evenly for fudgy centers and clean edges, while glass runs hot and can overbrown the sides before the middle sets.
- Know your doneness cues
- Pull the brownies when the center still has a slight wobble and the tester shows moist crumbs, because they finish with carryover heat and stay fudgy not dry.
- Dial in drizzle viscosity
- If the glaze runs like water add powdered sugar by the tablespoon, and if it clings like paste whisk in milk by the teaspoon until it ribbons slowly.
- Chill for pro-level slices
- Refrigerate the slab for 30 minutes, warm a sharp knife under hot water, wipe between cuts, and you get those neat bakery squares instead of ragged edges.
- Finish with a salty snap
- A tiny pinch of flaky salt on the brownies before the drizzle makes the chocolate pop and reins in sweetness without tasting salty.
Nutrition Facts *
| Energy | 307 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 13 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I skip the brewed coffee or instant granules?
- Yes, replace the 1/2 cup brewed coffee with milk or water and omit the granules, though the brownies will taste slightly sweeter and less deep in chocolate flavor.
- Why did I not get a shiny crust?
- The sugar likely was not fully dissolved or the eggs were not beaten enough, so next time whisk the sugar into warm butter and beat in the eggs until the batter looks thick and glossy.
- What if I only have an 8x8 or 9x9 pan?
- Halve the recipe for an 8x8 or 9x9 pan and bake 25 to 35 minutes, because a full batch will overflow and bake unevenly in a smaller pan.
- My brownies are dry and cakey, what happened?
- Overbaking or overmixing are the usual culprits, so pull them when the tester shows moist crumbs and fold the flour in just until combined to keep the texture fudgy.
- The green drizzle is dull or tastes bitter, how do I fix it?
- Use gel coloring not liquid for bright color with less aftertaste, and balance any bitterness with an extra drop of vanilla and a teaspoon of milk to round it out.
- Can I use Dutch-process cocoa instead of natural?
- Yes, this recipe uses baking powder so either cocoa works, and Dutch will give you a darker color and a smoother, more chocolate-forward flavor.
Serving Suggestions
Serve these monsters with vanilla ice cream or a quick espresso whipped cream to lean into the mocha vibe and tame the sweetness like a pro.
If you want more chaos, fold in dark chocolate chunks before baking and finish with a pinch of flaky salt so every bite swings between melty, fudgy, and crisp.
More pairings:
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