Indulge in two rich flavours with our espresso brownie recipe!
The grown-up version of the classic brownie, these espresso brownies will be a hit among all your caffeine-loving friends. Rich in flavour and texture, these brownies are perfect for bringing to the office, as a mid-afternoon pick me up or serving with ice-cream for a delicious dessert.
Recipe and image courtesy of Camp Coffee, campcoffeeclub.co.uk
Preheat the oven to 180ºC/160ºC fan/gas mark 4. Grease and line a 22cm (8¾in) square tin with baking parchment.
Place the butter, chocolate and coffee essence in a large heatproof bowl over a pan of simmering water and allow to melt. Leave to cool slightly.
Whisk together the eggs and sugar in another large bowl until pale and thickened. Stir in the chocolate mixture. Mix together the flour and baking powder and sift over the brownie mix, folding in gently until just combined.
Pour into the prepared tin and bake for 30-35 minutes until a crust has formed on top, but with a very slight wobble in the centre. Allow to cool then decorate if you like. Cut into 16 squares.
Cook's tip: Serve alongside hot chocolate and marshmallows for toasting.
