1 cup (2 sticks) butter (I sub with Earth Balance buttery spread)
1 1/2 cups sugar (I use Turbinado)
3/4 cup brown sugar
3 eggs (room temp. if you remember)
1/2 tsp. vanilla
1 cup cocoa powder (70%+ cocoa)
1 packet Starbucks VIA Instant coffee (not VIA iced coffee)
8 oz. plain yogurt
1 tsp. baking powder
1 1/2 cups flour (unbleached all-purpose)
1/2 cup chopped walnuts

Preheat oven to 350°F.

Whip butter and sugar together for 2 to 3 minutes on medium (KitchenAid works best because we're beating the entire time). Add brown sugar and continue. Add eggs individually and beat each in for 30 seconds. Add vanilla, cocoa, instant coffee and yogurt. Mix SLOWLY, until combined, then crank it up to med. again.

While mixing, butter and flour an 8x8 or 9x6-inch pan. I like 'em thick so smaller is better for the pan.

Lastly, add baking powder, flour and walnuts and mix on slow until combined, not much past that or the flour will develop gluten and make your brownies tough.

Pour into pan, bake and start checking after 25 minutes though they'll probably need 35 minutes. I'd take them out when still a tiny bit gooey in the middle.

TOPPING:

dark chocolate bar (frozen)
1/4 cup sugar (Turbinado)
fresh coffee beans

Take chocolate bar from freezer and smash it up into bits, sprinkle over warm brownies. Let cool 1-2 hours or as long as you can wait.

Combine sugar and small amount of coffee beans in coffee grinder and grind until powdered. Sift over cooled brownies.

Submitted by: thehumble1