Espresso Brownies

Marzia

Espresso chocolate brownies cooling on the rack

I came across this while searching for brownie recipes, and remembered the Starbucks brownies on which it is based 🔗. I have adapted the quantities and the method to get them to work with the ingredients I had available during the early 2020 lockdown.

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Makes 12. Heat your (fan) oven to 180°C. Prep time: 10 minutes + 30 minutes (cooling). Cooking time: 35 minutes.


Ingredients

  • 170 g dark chocolate
  • 140 g salted butter
  • 250 g caster sugar
  • 100 g ground coffee | espresso-ground, as fine as possible
  • 3 large eggs
  • 85 g plain flour
  • 3 tbsp cocoa

Method

  1. Melt the chocolate and butter in a double basin or bain-marie (see tip).

  2. Stir in the sugar and coffee and mix thoroughly.

  3. Add the egg one at a time, mixing each one well in before adding the next.

  4. Add the flour and cocoa and just barely mix it in. Do not over-mix it.

  5. Pour the mixture into a greased baking tin (20 cm×20 cm or 8 ″×8 ″) and smooth the top.

  6. Bake for 30–40 minutes;

    You will have to experiment the first time, because every oven heats differently and everyone has a different notion of how fudgy they want brownies to be.

  7. Leave to cool in the tin for 30 minutes before removing them onto a wire rack.


If you don't have a burr coffee grinder, get a coffee shop to grind it for you, but either way it needs to be as fine as flour.


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