Six months ago I got hooked on coffee. It started one weekend with Jesse and I strolling down to our local cafe to taste their signature iced coffee. It now consists of a weekly visit for a latte – a drink I had never tried until this year.
So in honour of my new found tastebuds and all coffee lovers out there, I made these Double Chocolate Espresso Brownies.
P.S. If you’re a non-coffee drinker, never fear. The double chocolate in these brownies is bound to win you over with only a hint of coffee.
Double Chocolate Espresso Brownies (Gluten Free)
– 400g dark chocolate, chopped
– 120ml of espresso coffee (I used 3 capsules of Nespresso’s Ciocattino variation – coffee with a hint of dark chocolate)
– 280g unsalted butter, chopped
– 2 cups brown sugar
– 6 eggs
– 1 cup plain flour (gluten free)
– Dutch cocoa, for dusting
1. Preheat oven to 180°C and line a 20cm x 30cm tin with baking paper.
2. Place the prepared coffee, butter and half of the chocolate in a small saucepan over low heat and stir until melted. Allow to cool slightly.
3. Place the sugar, eggs and flour in a bowl with chocolate coffee mixture and mix to combine.
4. Stir through the remaining chocolate pieces and pour the mixture into the tray.
5. Bake for 30 minutes or until cooked (as tested with a skewer). Cool in tin, dust with cocoa if desired and cut into squares then serve.
Thanks to Nespresso and Donna Hay for the original recipe, which I adapted to be gluten free.