Chocolate brownies drunk on coffee
Updated: Jul 27, 2019
I know, I know.. a brownie is a brownie is a brownie. However, there is so much more one can discover when experimenting with a brownie. What started of as a craving for dark chocolate indulgence led to this almost sinful treat, all within an hour.
Of course, this would look much more presentable in traditionally cut brownie squares. It just so happened the square tin I had at hand looked too small at the last moment and I grabbed the first bigger tin that I found, which was a 9"round one. Nevertheless, the shape doesn't seem to matter once you bite into the gorgeousness of this decadent coffee-chocolate pairing.
50 grams or less than half a cup butter
50 grams dark baking chocolate, chopped
45-50 grams or half cup plain flour
50 grams or half cup loosely packed ground almonds
0.5 teaspoon baking powder
0.25 teaspoon salt
50 grams of 0.5 cup cocoa powder
60 grams or 1/3rd cup powdered sugar
2 large eggs
For coffee cream syrup
1/3rd cup strong black coffee
1/3rd cup - milk and cream half and half
In a double boiler, melt chopped dark chocolate and butter. Then leave aside to cool.
In a bowl, mix ground almonds, flour, cocoa, salt and baking powder.
On a mixing bowl, beat eggs and sugar until pale
Then gradually mix the almond-flour mix to the eggs. Add the chocolate butter and beat on low speed.
Add cream, milk mix to get a dropping consistency batter- not very runny, but one that easily drops into the pan
Pour batter in a lined and prepared baking tin
Bake at 180 degrees for 20-23 mins. I baked mine till 25 mins and found it slightly over-done.
When the cake is still baking, prepare the syrup.
For the syrup, warm water in a heavy pan, add about 4-5 heaped tea-spoons of sugar. As the sugar melts add 2 teaspoons of instant coffee
When the cake has baked, remove from oven. Poke with toothpick all over and gently pour the coffee syrup over the cake.
Let it soak the syrup for 5 mins in the tin before removing.
Serve warm with a dollop of vanilla ice-cream.