Coffee is one of my absolute favourite partners for chocolate (and one of my favourite things in general) so there was no way I was going to pass up the chance to enter this month’s We Should Cocoa Challenge, guest-hosted by Lucy of The Kitchen Maid.
Unfortunately, the past month has sped by in a blur and so it’s one day before the challenge deadline that I decide to finally get my act together and bake up some chocolatey coffee goodness, in the form of these coffee iced brownies.
I’ve had the original recipe from The Curvy Carrot bookmarked for ages so I’m also entering these to Bookmarked Recipes, hosted by Jacqueline at Tinned Tomatoes – although I did make a couple of tiny tweaks…
I thought brownies with added buttercream would be rich enough without the chocolate ganache on top so I swapped that for a dusting of cocoa powder, and added a teaspoon of coffee into the brownie batter just to enhance the flavour. I couldn’t really get away with calling them triple-layer brownies after getting rid of the ganache, hence the re-naming!
I also struggled with the icing as I ran out of butter and had to improvise quite a lot – it worked out well in the end though!
Coffee iced brownies (adapted from The Curvy Carrot)
- 85g dark chocolate
- 113g butter
- 1tsp coffee granules
- 200g caster sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 80g plain flour
- 1/4tsp bicarbonate of soda
- 70g chopped dark chocolate or chocolate chips
For the icing:
- 1tsp coffee granules
- 1tsp cold water
- 50g creme fraiche
- 100g icing sugar
- 35g white chocolate, melted
- cocoa powder to dust
Start by heating the 85g chocolate, butter and coffee granules in a bowl over a pan of simmering water. Once melted, remove from the heat and beat in the caster sugar. Add the vanilla and eggs, beating again until smooth and glossy. Sift in the flour and bicarb, fold until all the flour is mixed in, then stir in the chopped chocolate. Pour into a foil-lined 8×8″ square tin (leave an overhang of foil so you can get the brownies out easily), and bake at 180 degrees for 25-30 minutes, then leave to cool.
To make the buttercream, dissolve the coffee granules in the water and set aside. Beat together the creme fraiche and icing sugar, then add in the coffee and melted chocolate. Spread on top of the brownies, then dust a little cocoa powder on top. Remove from the tin, cut into squares and serve.