Coffee Brownies
Delicious and fudgy coffee brownies with a light and airy coffee whipped ganache frosting.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Dark chocolate (e.g., Callebaut Dark Chocolate (callets))
- 150 g Unsalted butter
- 25 g Coffee (Freshly brewed strong espresso or coffee)
- 3 Eggs (Room temperature)
- 150 g Granulated sugar
- 150 g Brown sugar
- 25 g Cocoa powder (Unsweetened Dutch processed )
- 80 g All Purpose flour
- ½ teaspoon Salt
- 40 g Heavy Cream (36% fat)
- 20 g Coffee (Freshly brewed strong espresso or coffee)
- 50 g White chocolate (e.g., Callebaut White Chocolate (callets))
- 100 g Heavy Cream (36% fat, needs to be very cold)
- 1 Gelatine sheet (1.7g gelatin)
Instructions
- 1
Coffee Whipped Ganache
- 2
Soak the gelatine sheet in cold water and place the white chocolate chips or calletts into a heatproof bowl.
- 3
Pour the smaller amount of heavy cream and freshly brewed coffee into a small saucepan and bring it to boiling point before removing from the heat.
- 4
Squeeze the excess water out of the gelatin sheet and whisk it into the hot cream and coffee.
- 5
Pour the hot gelatin mixture over the white chocolate and let it stand for a few seconds, then whisk until it is smooth and glossy.
- 6
Allow the mixture to cool for 5-10 minutes and then fold in the rest of the cold heavy cream. Cover the surface with plastic wrap and refrigerate overnight (or for a minimum of 8 hours) to set.
- 7
Coffee brownies
- 8
Preheat the oven to 180C / 356F and prepare a 7-inch/18cm square brownie pan.
- 9
Melt the butter and chocolate together in a bowl over a saucepan of simmering water (a double boiler). Pour in the freshly brewed coffee and stir to combine.
- 10
In a separate bowl, beat the eggs and sugar together for a few minutes until the mixture is really fluffy.
- 11
Pour the melted butter and chocolate mixture into the eggs and sugar and mix until combined.
- 12
Sift in the flour, cocoa powder, and salt, and then fold the mixture together just until combined. Pour the brownie batter into the prepared baking pan.
- 13
Bake the coffee brownies for 25-30 minutes. It might look slightly under-baked but will set as it cools in the pan.
- 14
Take the ganache out of the fridge and whip it up for a few minutes until light and fluffy, but do not overbeat.
- 15
Cut the coffee brownies into 8 or 16 pieces before decorating with the whipped coffee ganache.