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Coffee Brownies in Espresso Syrup

Coffee Brownies in Espresso Syrup

Coffee Brownies in Espresso Syrup

10 tablespoons salted butter (see notes)
180g dark chocolate, chopped into pieces
1 1/4 cup sugar
1/2 cup ground espresso
3 large free range eggs
3 tablespoons good quality cocoa powder
2/3 cup cake flour
For the espresso syrup: Simmer together until sugar has dissolved
4T brown sugar
3 fresh espressos
3/4 cup evaporated milk
Preheat oven to 180°C

 Fill a medium saucepan half way full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow to melt completely. Remove from heat.
Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until just incorporated.
Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-35 minutes to have them slightly underdone. Allow it to cool
Drizzling the coffee syrup over evenly, allow it to absorb into the cake before letting it cool down completely before cutting and serving

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