This espresso brownies recipe from Hazel Sheehan is perfect for coffee and dessert lovers as it bring them together to make a delicious treat.
The Brownie Batter
– 75g good coco powder
– 120g self-raising flour
– ¼ tsp of salt
– ½ tsp baking powder
– 150g butter
– 175g good quality dark chocolate
– 2 eggs
– 125ml hot coffee
– 400g caster sugar
– 227g pack of unsalted butter at room temperature and very soft
– 450g (plus more if needed) sifted icing sugar
– 60ml (or to taste) cold, strong coffee
– 2 tbsp of full fat cream
1. Preheat your oven to 350F, 180C (160C fan) or Gas Mark 4. Grease and line a 9×13’ pan with some parchment/greaseproof paper. You could half this recipe if you like- just use a square 8×8’ pan instead.
2. Sift the coco, flour, salt and baking powder together.
3. In a separate bowl, melt the butter and chocolate together. You can do this in the microwave or over a pot of boiling water on the stove.
4. Add the sugar and the eggs to the melted butter chocolate combination and mix until combined. Add the vanilla, mix.
5. Add the wet mix to the dry mix and pour in the hot coffee. Mix until fully combined.
6. Pour the batter into the prepared dish and bake for 25-30 minutes in a preheated oven.
7. Remove the pan from oven, and allow stand until cool. In the meantime, make the buttercream.
8. Mix the butter, cream and half the icing sugar on a low speed until fully mixed. Add in the cold coffee to your taste.
9. Add the rest of the icing sugar, and mix until the colour has gone paler. You should have a thick but spreadable frosting. Leave at room temperature until you are ready to use it.
10. Spread the buttercream all over the top of the brownies, when they have cooled down and cut into squares. Enjoy!
Hazel is a self confessed eater of cake for breakfast filled with light-hearted whimsy who likes immerse herself in the sweeter side of life. She is a self taught, hobby baker and frosting fanatic with a passion for everyday baking. She likes to create content that does not cost the earth or requires convoluted know-how or equipment. Indulging in a passion to bake, when she should be doing everything else, Hazel is always dreaming in sugar or of her next cake, bake or make.
Visit Hazel’s blog: www.procrastibake.ie