Arabic Coffee Brownies

“How can I diffuse the aroma of coffee into my cells, while shells from the sea rain down on the sea-facing kitchen, spreading the stink of gunpowder and the taste of nothingness?”

Mahmood Darwish, Memory for Forgetfulness

Recipe

• 10 tablespoons unsalted butter

• 1 1/4 cups granulated sugar

• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)*

• 1/4 teaspoon salt

• 1/2 teaspoon pure vanilla extract

• 2 large eggs, cold

• 1/2 cup all-purpose flour

• 3 teaspoon instant coffee

• 1 1/2 teaspoon cardamom

• 1/4 teaspoon cloves

Method

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides.

2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or, you can melt the butter with the cocoa in a microwave.

3. Let the mixture cool slightly, so it is just warm and not hot. It should look gritty at this point.

4. In the meantime, in a small bowl mix the ground cardamom, ground cloves, and instant coffee with the flour.

5. Stir the vanilla into the cocoa mixture. Then add the eggs one at a time, stirring vigorously after each one. When the batter looks well blended and shiny, add the flour mixture. Beat for about a minute.

6. Spread batter evenly in the lined pan. Bake for about 25 to 30 minutes, or until a toothpick plunged into the center emerges slightly moist with batter. Let cool completely on a rack.

7. Lift up the ends of the parchment and transfer the brownies to a cutting board. Cut into squares.

8. Dust brownies with cocoa powder (optional).