Friday, May 24, 2019

Mocha Latte Fudge Brownies

Coffee & chocolate. Is there anything else we reeeaaaaally need in life?

Maybe sunshine and ice cream ;)

This recipe is based on a dense fudgy sticky brownie made not too sweet with just the right amount of sugar with dark chocolate (60-70%) and bold espresso coffee grounds to boost that bittersweet intensity.

Sea salt (of course!) really helps here too because:
salt + chocolate = delicious
salt + coffee = delicious x 2

The latte part comes in the form of a coffee white chocolate swirl that is so creamy and so luscious you will want to blend these up in your blender and drink them for breakfast!

The thing with white chocolate is that there are a lot of impostors out there. Look at the ingredient list - if you see any fat other than cocoa butter, stay away! Hydrogenated oil, palm oil, even butterfat are cheap alternatives to cocoa butter and produce an inferior product with poor melting properties and less than pleasant flavour.

I hope you try these and love them as much as I do! If you are a coffee lover, then I know you're already sold ;)

Mocha Latte Fudge Brownies
makes 16 brownies

Brownie batter:
1/3 cup (75g) unsalted butter
6 oz (170g) semisweet chocolate (50% cocoa), coarsely chopped
2 tsp espresso coffee grounds
2 large eggs, at room temperature
¾ cup (150g) granulated sugar
¼ tsp salt
½ cup (71g) all-purpose flour

Coffee Cream Swirl:
2 oz (56g) pure white chocolate, chopped
1 tbsp (15ml) 35% whipping cream
½ tsp espresso powder
1 tsp flaked sea salt for sprinkling

Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.

Melt together butter and chocolate either in a saucepan over very low heat or in the microwave with frequent stirring until smooth.

In a large bowl, combine eggs, sugar, salt and espresso powder and whisk vigorously for 20 seconds until well blended and smooth. Whisk in warm melted chocolate mixture. Sprinkle in the flour and stir it through. 

To make the mocha swirl, combine white chocolate, cream and espresso powder in a bowl and microwave until melted. Stir until smooth.

Pour the batter into your prepared pan and spread it out evenly. Dollop white chocolate mixture over batter and swirl through the batter.  Bake for 20-25 minutes, or until slightly puffed and a skewer inserted into the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely in the pan.
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