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.
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.
- ¾ cup (180g) butter
- ¾ cup (180g) dark cooking chocolate
- 2 tbsp strong coffee (espresso or cafetiere)
- ¾ cup (90g) flour
- ⅓ cup (40g) cocoa powder
- 3 eggs
- 1 ¼ cup (240g) granulated sugar or golden caster sugar
- ⅓ cup (50g) white chocolate chips
- 2 tbsp coffee beans, to decorate (optional)
- Pre-heat the oven to 160C. Grease and line a 20cm square cake tin.
- First, melt the butter and chocolate together in a large bowl over a pan of simmering water.
- When melted, stir in the coffee. Weigh out the flour and cocoa.
- Using an electric mixer or whisk, beat the sugar and eggs together for around 3-5 minutes until doubled in volume and pale and creamy.
- Fold in the chocolate, butter and coffee mixture, then sift in the flour and cocoa and fold in too until the mixture is just combined. Stir in the white chocolate chips.
- Pour into the prepared tin and scatter with coffee beans, if using.
- Bake for 25 minutes, or until the mixture is just set (it’s OK if it has a slight wobble, as it will set a bit more as it cools).
- Cool in the tin before slicing into 16 squares.
Not complicated, but an absolute crowd-pleaser. Try it for yourself.
Elly McCausland is a food writer and blogger for lifestyle blog AO at Home. Her gastronomic passions include fruit, breakfast, proper British puddings, Middle Eastern and South East Asian cuisine. When not eating or reading, she spends her free time travelling and counteracting her love of food by doing a lot of sport.
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