One of my favorite drinks is an ice-cold Manhattan Special Espresso Coffee Soda. They’re a little hard to find around here, so when I can stop by the deli, I pick up a few and take them home (plus a cold one for the ride). If you don’t have a local Italian deli, you can also order Manhattan Special Espresso Coffee Soda on Amazon.com. This drink is not for the light-hearted. It’s the perfect combination of espresso and soda. I was drinking one last week, and I thought it would be just the right thing to makeover a chocolate cake or brownie recipe.
It took me a couple of tries to get this recipe just right. I learned through trial and error that if using soda in the recipe, you don’t need to add the butter, oil, eggs, or water. The first time I made these brownies, I made my usual brownie recipe then added the espresso coffee soda. The brownie flavor was good and rich, but the texture was dense and wet. I couldn’t get the brownies to bake evenly or all the way through. This time, I left out the eggs, butter, and 1/2 cup semi-sweet chocolate chips that I normally include in my brownies. Instead, I replaced these ingredients with a 10 ounce Manhattan Special Espresso Coffee Soda and added 1/2 teaspoon of baking soda to the dry ingredients. I also used the espresso coffee soda in the glaze in place of vanilla and other flavorings. The result—a super moist cake-like decadent dark chocolate coffee flavored brownie!
I should warn you. Opening a Manhattan Special Espresso Coffee Soda is dangerous. As soon as the top is opened just a wee bit, the soda erupts like a volcano spewing sweet coffee flavored foam all over the sides of the bottle. Open the bottle over the bowl (make sure the bowl is large enough) so you don’t waste one drop of this divine drink. After using Manhattan Special Espresso Coffee Soda in my brownie recipe, I think I’ll give it a try in a cake recipe. Better yet, I bet it would make a perfect barbecue sauce. Sticky ribs. Hmmm.
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- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsweetened Dutch-processed dark chocolate baking cocoa
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 bottle Manhattan Espresso Coffee Soda, 10 ounces
- ½ cup confectioner's sugar
- ¼ cup unsweetened Dutch-processed dark chocolate baking cocoa
- 2 ounces Manhattan Espresso Coffee Soda
- Preheat oven to 325 degrees. Coat an 8x8-inch baking pan with baking spray or butter.
- Sift together flour, sugar, ½ cup cocoa, and salt in medium bowl. Add 10 ounces of the coffee soda; mix well. Pour batter into prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
- In a small bowl, mix powdered sugar, remaining ¼ cup cocoa and 2 ounces of coffee soda with a whisk until smooth. Pour glaze over brownies. Cut brownies into 4 rows by 4 rows.