If you can’t go past a mocha, these espresso coffee brownies are for you.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
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.
Stir the coffee ganache until smooth. Spread over the brownie. Top with coffee beans to serve.
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.
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.