With the holiday season just around the corner, it’s the perfect time to get creative in the kitchen. Sydney Goshorn, who won Best of Show Junior at this year’s Tulsa State Fair Competitive Exhibits for her Coffee and Cream Brownies, shared the heartwarming story behind her award-winning dessert.
“I began baking with my grandma as soon as I was able to stand on a chair, around the age of five. She always submitted baked goods for the Virginia State Fair, and I remember always helping her prepare for each recipe. This year, I wanted to honor our tradition of baking together and do my own baked goods submission for the Tulsa State Fair, since we live in Oklahoma now. Grandma still lives in Virginia, and I picked this recipe for her and I to try in our own State Fairs. So I made these brownies in honor of all the times I get to see and bake with her.”
Ingredients
- 1 stick butter
- 3 squares unsweetened chocolate
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- ⅔ cup flour
- ¼ tsp baking soda
Filling Ingredients
- 3 tbsp heavy cream
- 1 tsp coffee grounds
- 1 cup powdered sugar
Glaze Ingredients
- 1 cup chocolate chips
- ⅓ cup heavy cream
Preparation Instructions
- Melt butter and chocolate, stir until smooth. Cool slightly.
- In a small bowl, beat eggs, sugar, and vanilla. Stir in chocolate mixture.
- Spread into a greased 8 inch square baking dish and bake at 350 degrees fahrenheit for 25 to 30 minutes. Cool on a wire rack.
- For filling, combine cream and coffee grounds in a small bowl and stir until coffee is dissolved.
- In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in coffee mixture and spread over brownies.
- In a small saucepan, combine chocolate chips and cream.
- Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly.
- Carefully spread over filling. Let stand for 30 minutes or until the glaze is set and cut into squares.
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