Sweet Treats Chocolate Espresso Brownie
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Chocolate Espresso Brownie

45 minutes

Rich and fudgy with a bold espresso kick and chunks of chocolate throughout. Perfect on its own or served warm with your favourite ice cream.

Serves: 12

Prep time: 20 minutes

Cook time: 40-45 minutes cooking + 1 hour cooling

 

Ingredients

226g Tararua Unsalted Butter, Melted
170g Dark Chocolate
59ml brewed espresso or 4 TBSP instant espresso powder mixed with 1/4 cup hot water
4 Large Eggs (room temperature)
300g Granulated Sugar
40g Unsweetened Cocoa Powder
90g All Purpose Flour (GFIG Pastry Noodle Flour)
170g Dark Chocolate Chunks

Method

  1. Preheat the oven to 350°F/177°C. Line an 8x8 pan with parchment paper.

  2. Add unsalted butter and dark chocolate to the microwave to melt. Stir in between until fully melted and well combined. Mix in espresso.
  3. In a separate bowl, whisk the eggs, sugar until smooth and fully combined. Pour the espresso chocolate mixture into the whisked eggs and sugar and mix well.
  4. Add the cocoa power into the chocolate espresso mixture. Stir well before adding the flour to the coffee brownie batter. Fold in the dark chocolate chunks into the brownie batter.
  5. Pour the brownie batter into the pan and bake for 40-45 minutes. Cool the brownie in the pan for at least one hour to fully set. Slice and serve with your favourite ice cream.

Enjoy!