Espresso No-tini Brownies

level 2

Recipe components

Espresso No-tini Brownies

IngredientsPreparation

Melt the butter and 250g chocolate callets

 

  • 3
    eggs
  • 1
    Egg yolk
  • 225g
    caster sugar
  • 2spoon(s)
    concentrated vanilla extract
  • 2spoon(s)
    coffee essence
  • pinch salt

Whisk together the eggs, sugar, vanilla, coffee essence and salt

 

  • 65g
    plain flour
  • 60g
    cocoa powder

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

IngredientsPreparation

Melt the butter and 250g chocolate callets

 

  • 3
    eggs
  • 1
    Egg yolk
  • 225g
    caster sugar
  • 2spoon(s)
    concentrated vanilla extract
  • 2spoon(s)
    coffee essence
  • pinch salt

Whisk together the eggs, sugar, vanilla, coffee essence and salt

 

  • 65g
    plain flour
  • 60g
    cocoa powder

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.