Recipe: Coffee Brownies

This is a guest post from Elly McCausland that was originally posted on AO at Home. If you would like to be a guest writer, please see our guidelines.

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These are everything you want from a chocolate brownie, but given added depth with a generous dose of (concentrated) black coffee. There’s melted butter and chocolate, laced with a heady shot of the dark stuff, a good dash of cocoa for extra richness, and white chocolate chips to balance it.

If you’re not a fan of coffee cake, tiramisu or other desserts that incorporate your morning beverage, these may convert you: the coffee flavor is subtle, adding an extra depth and potency but without being overpowering.

This recipe is for all of you who can’t resist the sweet-bitter sugar-crunch contrast of a chocolate covered coffee bean. Who crave that luscious combination of bracing caffeine and comforting, blanketing chocolate. Who revel in the pleasure of the crisp crust of a chocolate brownie giving way to the dense, fudge-like centre, but who like their brownies a little darker, a little different, a little more intense than your average. These are everything you want from a chocolate brownie, but given added depth with a generous dose of coffee.

There’s melted butter and chocolate, laced with a heady shot of the dark stuff, a good dash of cocoa for extra richness, and white chocolate chips to balance the bitterness of the coffee. If you’re not a fan of coffee cake,tiramisu orotherdesserts thatincorporate your morning beverage, these may convert you: the coffee flavor is subtle, adding an extra depth and potency but without being overpowering.

I decorate these with scattered cocoa beans because they look pretty and because the bitter crunch works well with the intensely gooey centre of the brownies, but you could leave them off if you’re not a fan. Equally, you can leave out the coffee if you just want to make a darn good chocolate brownie.

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