- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
If you can’t go past a mocha, these espresso coffee brownies are for you.
- Serves16
- Cook time45 minutes
- Prep time15 minutes, + cooling, 5 mins standing & 2 hours chilling time
Ingredients
- 200g dark chocolate
- 250g butter, chopped
- 2 tsp instant coffee powder
- 1 tbs boiling water
- 1 cup (220g) caster sugar
- 4 Coles Australian Free Range Eggs
- 1 cup (150g) plain flour
- 1/4 cup (25g) cocoa powder
- 1/2 cup (55g) chopped walnuts
- 1/4 cup (45g) dark choc chips
- Coffee beans, chopped, to serve
Coffee ganache
- 180g white chocolate, finely chopped
- 1 1/2 tsp instant coffee powder
- 2 tsp boiling water
- 1/4 cup (60ml) thickened cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Combine the chocolate and butter in a small saucepan over medium-low heat. Cook, stirring, for 5 mins or until the mixture is smooth. Set aside for 5 mins to cool slightly.
Step 2
Place the coffee powder and boiling water in a heatproof bowl and stir until coffee dissolves. Add to the chocolate mixture with the sugar and eggs and stir to combine. Add flour and cocoa and stir to combine. Stir in the walnut and choc chips. Pour into the prepared pan and smooth the surface.
Step 3
Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
Step 4
To make the coffee ganache, place the chocolate in a heatproof bowl. Place the coffee powder and boiling water in a saucepan and stir until coffee dissolves. Add the cream and place over high heat. Bring to a simmer. Remove from heat and pour over the chocolate. Set aside for 2 mins. Stir with a metal spoon until the chocolate melts and the mixture is smooth. Cover and place in the fridge for 2 hours or until firm.
Step 5
Stir the coffee ganache until smooth. Spread over the brownie. Top with coffee beans to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up
Use leftover brownies to top milkshakes or ice cream, or layer with fruit and cream for an easy trifle.
Clever storage
Espresso brownies can be stored in an airtight container in the fridge for up to 1 week. Or, wrap the brownies – without the icing – in foil and freeze in an airtight container for up to 3 months.
