Espresso No-tini Brownies
- Level:
-
Medium
- Makes:
-
Makes 18
Espresso No-tini Brownies
Ingredients: Espresso No-tini Brownies
-
250 gbutter
-
350 g
Preparation: Espresso No-tini Brownies
Melt the butter and 250g chocolate callets
Ingredients: Espresso No-tini Brownies
-
3eggs
-
1Egg yolk
-
225 gcaster sugar
-
2 spoon(s)concentrated vanilla extract
-
2 spoon(s)coffee essence
-
pinch salt
Preparation: Espresso No-tini Brownies
Whisk together the eggs, sugar, vanilla, coffee essence and salt
Ingredients: Espresso No-tini Brownies
-
65 gplain flour
-
60 gcocoa powder
Preparation: Espresso No-tini Brownies
Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets
Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C
Cut into squares and serve stacked in a cocktail glass with cream
TOP TIP: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.
Espresso No-tini Brownies
Ingredients: Espresso No-tini Brownies
-
250 gbutter
Preparation: Espresso No-tini Brownies
Melt the butter and 250g chocolate callets
Ingredients: Espresso No-tini Brownies
-
3eggs
-
1Egg yolk
-
225 gcaster sugar
-
2 spoon(s)concentrated vanilla extract
-
2 spoon(s)coffee essence
-
pinch salt
Preparation: Espresso No-tini Brownies
Whisk together the eggs, sugar, vanilla, coffee essence and salt
Ingredients: Espresso No-tini Brownies
-
65 gplain flour
-
60 gcocoa powder
Preparation: Espresso No-tini Brownies
Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets
Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C
Cut into squares and serve stacked in a cocktail glass with cream
TOP TIP: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.
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