How to make Coffee Brownies with Coffee Drizzle

Dark, gooey brownies make us happy.

But do you know what makes us really, really happy? Dark, gooey, coffee brownies.

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The chocolate brownie has been merged with every sweet treat there is. Red velvet, vanilla cheesecake, salted caramel; you can find a brownie version of just about everything. But what about coffee? Have you tried a coffee brownie? And one with a coffee drizzle, no less.

Our coffee brownie has all the chocolaty depth of the brownie’s hybrid cousins without that knock-your-socks-off sweetness. It is rich and intense, perfect for a mocha moment in cake form. It’s like biting into a black hole of chocolaty goodness made even better with coffee.

Tempted? Of course you are.

Ingredients (to make 16 brownie squares)

For the brownies:

• 185g unsalted butter
• 185g good quality dark chocolate
• 1 tsp vanilla extract
• 1 tbsp coffee to make 60 ml strongly brewed coffee
• 90g plain flour
• 40g cocoa powder
• 70g white chocolate chips or chunks (hazelnuts would also work well)
• 3 eggs
• 250g golden caster sugar

For the coffee icing:

• Brewed coffee (just a dash – you won’t need much)
• 80g icing sugar

Simple steps to choc-coffee goodness:

Preheat the oven to 180C/ 160C fan/ gas 4. Line a 20cm square brownie tin with baking parchment.

Measure out all of the brownie ingredients.

Cut the butter into cubes and break up the dark chocolate. Melt them together over a pan of gently simmering water. Stir occasionally until melted.

Stir the brewed coffee and the vanilla extract into the chocolate mixture and leave to cool.

Break the eggs into a bowl and add the caster sugar.

Whisk with an electric whisk until thick, pale and creamy. This will take about five minutes but is key to keeping your brownies light yet devilishly rich.

Pour the cooled chocolate-coffee mixture into the eggy mixture.

Fold together using a spatula or metal spoon.

Sieve in the plain flour and cocoa powder. Gently fold together, being very careful not to overmix.

Stir in the white chocolate.

Pour the mixture into the tin. Pop in the oven for 25 minutes or until the brownie has a shiny top and is no longer wobbly.

Leave to cool completely before cutting into squares.

Get your coffee and sift the icing sugar.

Add the coffee to the icing sugar in little dribbles and mix well to combine. You should be able to drizzle the icing, so be careful not to add too much coffee.

Dribble or drizzle or dollop over your brownies and tuck in!

If you loved these, try these chocolatey treats too:

Chocolate and Coffee Pudding Pots

Minty Hot Chocolate

Mocha Chocolate and Banana Loaf

Head over to our online coffee shop for plenty of coffee to make you – and your brownies – very happy!

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