COFFEE BROWNIE

Introducing the Coffee Brownie, a delectable fusion of rich chocolate indulgence and aromatic coffee bliss. Crafted with precision and passion, this brownie is a symphony of flavors that elevates the classic treat to new heights.

At its core, the brownie boasts a velvety texture, achieved through a meticulous blend of premium cocoa and organic ingredients. What sets it apart is the infusion of finely ground coffee beans, lending a sophisticated depth and a subtle caffeine kick to each bite.

This brownie is more than a dessert; it's a sensory experience. The marriage of robust coffee notes and the sweetness of chocolate creates a harmonious balance, leaving taste buds dancing in delight.

Necessary Utensils:

Rectangular pan of 20cm

Parchment foil

Stand mixer (or a whisk and your biceps)

Ingredients:

120g Bittersweet chocolate 

150g Butter 

3 Eggs

180g White sugar 

120g Brown sugar

200g All-purpose flour

120g Cocoa powder 

1 tsp baking soda

1 tbsp Instant coffee

Pinch of salt 

120g Chopped milk chocolate (for topping)

80g chopped walnuts (for topping)

For the side when its a dessert:

Vanilla Icecream

Cocoa Nibs

… or just enjoy with an expresso, no regrets.

Instructions:

1. Melt the bittersweet chocolate in the microwave or using a double boiler, depending on your preference or convenience;

2. Heat the butter and add the melted chocolate and the salt. Mix and set aside;

3. Prepare the instant coffee in a concentrated manner, using 30ml of hot water. Set aside and let it cool;

4. Preheat the oven to 160ºC (350ºF) for, at least, 15 minutes.

5. Mix the flour, the baking soda and the cocoa powder;

6. Start by beating the eggs with both sugars, until the cream lightens in color, doubles in size, and takes on a fluffy appearance.

7. Add the instant coffee mix and continue beating for 5 minutes;

8. Add the chocolate mixture (when it's warm or cool) to the egg foam. You can add it while beating with an electric mixer or mix it by hand with a whisk;

9. Gradually add the dry ingredients into the wet ingredients and mix with a spatula;

10. Transfer the batter to a square removable-bottom pan (20cm) with parchment paper on the bottom;

11. Finally, add the chopped milk chocolate, and the walnuts and mix lightly;

12. Bake in a preheated oven at 160ºC (convection oven) or 180ºC (conventional oven) for approximately 22 minutes. I recommend checking by inserting a toothpick (or skewer) into the center after 18 minutes and leaving it longer if needed. The wooden pick should come out sticky with the pasty batter attached.

13. Run a metal spatula along the sides of the pan to release the brownie from the parchment paper, and wait for it to cool before cutting with a hot and clean knife.

14. Enjoy with some vanilla icecream and cocoa nibs!