Can I make coffee brownies using coffee grounds? Are the effects of eating coffee grounds more intense than drinking them?
You can check the answer of the people under the question at Quora “adding coffee to brownie mix“
Can I make coffee brownies using coffee grounds? Are the effects of eating coffee grounds more intense than drinking them?
You can check the answer of the people under the question at Quora “adding coffee to brownie mix“
You certainly can, but using grounds out of a typical can of coffee from the grocery will leave your friends thinking your brownies are gritty. If you wish to add ground coffee to a recipe, you need to grind it to the fineness you would use to make espresso or, preferably, even finer. It should be like talcum powder or it will feel gritty on the tongue and teeth.
A better option for flavor and texture is to use powdered espresso—a form of higher quality “instant” coffee that is head and shoulders above the typical grocery store instant coffees (Nestlés “Taster’s Choice” as an example of “typical” instant coffee).
Water extraction of the coffee provides all the caffeine and flavor you can process. Eating the finely ground coffee in the brownies will provide no extra “kick” nor any improved flavor or experience over using powdered (instant) espresso or substituting a shot of (liquid) espresso for some of the water in the recipe.
When my wife is making a chocolate cake or brownie recipe that calls for coffee, I pull a shot on my El-cheapo steam espresso maker using a double dose of grounds, but pulling a single shot (a kind of poor man’s risretto). We get excellent, flavorful results (I use high-grade coffee that I roast myself) and it is less expensive than buying a small can of “instant espresso” powder (that I would never drink before it got old and caked in the can).
Sure you could but I don’t think I would enjoy eating the grounds in anything but that’s because I’ve never tried it before. If I wanted an intense coffee flavor I’d just use liquid coffee/mocha flavored creamer in place of the liquid in the recipe.
Go for instant coffee mix instead, much better for use in bake produce. If your favourite coffee comes in instant coffee form then thats great. You can also add a little flavour using latte or mocha.
I dont think its the same thing for making cofdee flavoured food items, i pretty sure you just cant take coffe grinds and mix them right into the bowl, i mean picture a cup of coffee were some of the grounds made it through the filter you take a sip and get a mouth full of grinds, not pleasant at all.
So, I’ve made a lot of coffee baked goods and from a consistency standpoint I wouldn’t put the grounds directly in the batter especially if you want a nice moist brownie. What I would do is brew coffee and do half the butter and replace the other half with the coffee instead. If you like frosting on your brownies, I’d do a mocha buttercream with grounds. As for your question on intensity, no, it’s not the same as a pot brownie where it hits you harder (disclaimer I’ve never had a pot brownie but I have enough friends who have that I know the effect) If anything the baked good masks it
Do not use coffee grounds unless you like bitter, gritty brownies.
Instead, use some type of espresso powder, which is brewed, dehydrated coffee.
You could but the texture would be horrible. If you’ve ever eaten chocolate covered espresso beans you’ll know what I mean. Yes you’ll get more caffeine buzz from it. What you want to use is Espresso powder. It goes great in brownie or chocolate cake recipes.