Apparently I have ruined brownies forever. Those were the words of Mr Dramatic 11 year old when told I had put coffee in the freshly baked brownies. Even Steve was not so impressed with my Chocolate Espresso Brownies.
So with my sales pitch above I am sure you just all want to get baking! To be honest, I am not so sure about the critics in my house. I am the only coffee drinker and I freely admit I baked these bad boys for myself. I actually think they are pretty darn good. So good there are none left just 2 days later. I did share with friends though as no-one else in the house would touch them. A bit like hiding your chocolate in the veggie compartment of the fridge, if you don’t want to share your brownies then make them a flavor no-one else likes.
For a great base chocolate brownie recipe you can’t go wrong with this one. Just leave out the coffee and replace with 2 teaspoons of vanilla essence. As the recipe is, they are a strong coffee flavour, you could keep the coffee flavour but make it a bit milder with just 1 tablespoon of instant coffee powder and leave out the extract. Give me the strong coffee!
As usual, the recipe is for the Thermomix but is easily reversed by melting your chocolate and butter in a saucepan over medium heat and mixing the other ingredients with a hand mixer.
- 160g butter
- 130g dark chocolate
- 3 eggs
- 220g dark brown sugar
- 1 tsp coffee extract
- 2 Tblsp instant coffee powder
- 130g plain flour
- 30g cocoa powder
- 60g butter
- 1 tsp instant coffee powder
- 1 Tblsp cold black coffee
- 130g pure icing sugar
- Put butter and chocolate into Thermomix bowl and melt for 4 minutes, 60 degrees, speed 2. You may need to scrape down sides and melt for another minute. Leave to cool for a few minutes.
- Heat oven to 180 degrees C. Line 28 x 18cm baking pan with baking paper.
- Once chocolate mix has cooled add the eggs and sugar and mix on speed 3 for 30 seconds.
- Add the coffee extract, coffee powder, cocoa and flour and mix on speed 3 for 30 seconds. Scrape down and repeat if necessary - I just mix with spatula to combine any leftover bits.
- Pour batter into prepared pan and bake for 30 minutes or until a toothpick comes out clean. Leave to cool completely before icing.
- To make the icing, cream the butter, coffee powder, cold coffee and icing sugar for 1 minute on speed 4. Continue mixing until the icing is smooth, adding more cold coffee or water if required.
- Spread over cooled brownies.