I also used Starbucks espresso beans (lightly ground so that I could sprinkle over the brownies rather than set the beans in rows), the instant espresso powder and the Kahlua. I added some slivered almonds on top just because I like brownies with nuts. We all found this brownie to be too dry (even with high altitude adjustment), too flat, too heavy and too strong. I have other brownie recipes that I use Kahlua in that I might incorperate a lesser amount of the espresso and beans into to experiment. I like the coffee ingredients but found this recipie just too overpowering and the cake not particularly enjoyable.