Coffee Brownie
Experience the ultimate coffee brownie recipe, combining bold espresso with fudgy chocolate for a deliciously memorable dessert. Bake your happiness!
Equipment
- Espresso Machine
- Baking Pan
- Bolws
Ingredients
- 175 g dark chocolate
- 125 g butter
- 250 g Dutch (unsweetened) cocoa powder
- 1 tsp instant coffee
- 250 g sugar
- 3 pcs eggs
- 100 g flour
- 1 pinch sea salt
- 125 ml brewed espresso
- 50 ml dry red wine
- 100 g peanuts
- icing sugar
Instructions
Prepare Your Tools and Ingredients
- Preheat your oven to 180°C / 356°F. Line a 20×25 cm (9x9 inch) baking pan with parchment paper. Chop your chocolate and cube the butter to make the melting process smoother.
Melt and Mix the Chocolate Base
- In a heatproof bowl over a simmering water bath, melt the dark chocolate and butter together until silky smooth. Stir in the cocoa powder and instant coffee. Once combined, transfer the mixture to a larger bowl.
Incorporate Sweetness and Eggs
- Gradually mix in the sugar until fully dissolved. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Dry Ingredients and Liquid Magic
- In a separate bowl, whisk the flour and sea salt. Slowly fold this dry mixture into the chocolate base. Add the brewed espresso and dry red wine, stirring until you have a glossy, smooth batter.
Add the Crunch
- Stir in the chopped peanuts or any preferred nuts.
Bake to Perfection
- Pour the batter into your prepared baking pan and spread it evenly. Bake in the oven’s middle section for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Serve
- Let the brownies cool completely in the pan before removing them. Once cooled, cut them into squares and dust with icing sugar for a beautiful finish.
Notes
Here are some creative spins on this recipe:
Espresso Almond Brownies
Swap peanuts for sliced almonds, and sprinkle extra on top before baking for a nutty crunch. Salted Caramel Coffee Brownies
Drizzle salted caramel over the batter before baking, creating ribbons of gooey goodness. Mocha Swirl Brownies
Add a swirl of cream cheese mixed with instant coffee and sugar for a tangy, coffee-infused layer. Hazelnut Espresso Brownies
Substitute peanuts with chopped hazelnuts and top with a chocolate-hazelnut spread once cooled.
Swap peanuts for sliced almonds, and sprinkle extra on top before baking for a nutty crunch. Salted Caramel Coffee Brownies
Drizzle salted caramel over the batter before baking, creating ribbons of gooey goodness. Mocha Swirl Brownies
Add a swirl of cream cheese mixed with instant coffee and sugar for a tangy, coffee-infused layer. Hazelnut Espresso Brownies
Substitute peanuts with chopped hazelnuts and top with a chocolate-hazelnut spread once cooled.
Tried this recipe?Let us know how it was!
