Happy Monday, everyone! Before you get too immersed in your daily to-dos, take a moment to check out a new recipe featuring two things I could never live without: coffee and chocolate. In this recipe, I combine decadent dark chocolate, white chocolate chips, and the smooth flavor of Level 3 Seattle’s Best Coffee for a new flavor combination that will leave you nothing short of blissfully buzzed.

Enjoy!

xx C&L

P.S. A big thanks to the Seattle’s Best team for my baking garb! My apron was worn by none other than the Sandwich King himself as he ventures across the country for the Seattle’s Best Coffee Red Cup Showdown.

Mocha Brownie Buzz

2 Tablespoons Level 3 Seattle’s Best Coffee, brewed*

1 cup all-purpose flour

1/4 teaspoon salt

4 oz unsweetened chocolate

3/4 cup unsalted butter

1 cup light brown sugar

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

* Brew coffee for brownies. Combine 2 T ground coffee with 1/4 cup boiling water. Let steep for 5-8 minutes and pour through coffee filter. Flavor should be intense.

Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch aluminum pan.

Measure 1 c flour and 1/4 t salt into a large mixing bowl. Set aside.

Melt unsweetened bittersweet chocolate with butter over low heat on stove top or in 30-second increments in microwave. Blend in a medium size mixing bowl.

Add brown sugar and regular sugar to butter mixture. Stir in vanilla extract.

Add eggs, one at a time, to chocolate/butter/sugar mixture.

Add liquid ingredients to flour and salt in large mixing bowl. Fold in chocolate chips.

Add mixture to greased brownie pan.

Bake for 45 minutes or until knife inserted into center comes out clean.