Delicious Espresso Brownies Recipe – The Fresh Bean Trading Company Ltd

Name: Delicious Espresso Brownies Recipe – The Fresh Bean Trading Company Ltd
Ingredients: 190g unsalted butter; 190g best dark chocolate; 90g plain flour; 20g Brazil Cachoeria Medium Grind; 50g white chocolate; 50g milk chocolate; 3 large eggs; 280g golden caster sugar; Cut unsalted butter into small cubes and tip into a medium bowl and then add the coffee grounds.; While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.; Using a shallow square tin, cut out some non-stick baking parchment to line the base. Sieve the flour over a medium bowl to get rid of any lumps.; Chop the white chocolate and milk chocolate into chunks; Break 3 large eggs into a large bowl and tip in the golden caster sugar. Whisk the eggs and sugar on a high speed. They will look thick and creamy, like a milk shake.; Pour the cooled chocolate mixture over the egg mix, then gently fold together until the two mixtures are one and the colour is a mottled dark brown.; Hold the sieve over the bowl of eggy chocolate mix and resift the flour onto it. Gently fold it together; Stir in the white and milk chocolate chunks; Pour the mixture into the square tin; Bake in the oven for 25 minutes; Wait for the tin to cool down before lifting the brownie out and cutting them into squares.; They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

freshbeantrading.co.uk

An amazing brownie recipe for a gooey chocolate bake with an added boost of caffeine. These are easy to make and will have you wanting more. For this recipe we opted for the slightly acidic Brazil...

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Ingredients

190g unsalted butter
190g best dark chocolate
90g plain flour
20g Brazil Cachoeria Medium Grind
50g white chocolate
50g milk chocolate
3 large eggs
280g golden caster sugar
Cut unsalted butter into small cubes and tip into a medium bowl and then add the coffee grounds.
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
Using a shallow square tin, cut out some non-stick baking parchment to line the base. Sieve the flour over a medium bowl to get rid of any lumps.
Chop the white chocolate and milk chocolate into chunks
Break 3 large eggs into a large bowl and tip in the golden caster sugar. Whisk the eggs and sugar on a high speed. They will look thick and creamy, like a milk shake.
Pour the cooled chocolate mixture over the egg mix, then gently fold together until the two mixtures are one and the colour is a mottled dark brown.
Hold the sieve over the bowl of eggy chocolate mix and resift the flour onto it. Gently fold it together
Stir in the white and milk chocolate chunks
Pour the mixture into the square tin
Bake in the oven for 25 minutes
Wait for the tin to cool down before lifting the brownie out and cutting them into squares.
They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.