Coffee brownie
10 servings
60 minutes
Coffee brownies are a refined dessert born from American cuisine. It features a classic chocolate density complemented by the subtle bitterness of instant coffee, giving it a deep flavor. This treat combines the richness of dark chocolate with the gentle sweetness of light brown sugar, creating a perfect balance. Vanilla adds a delicate aroma, while sea salt enhances the complexity of flavors. Baking powder and finely sifted flour provide structure while keeping the batter moist and soft. The finished brownies are decorated with cocoa and coffee beans, highlighting their sophisticated aesthetic. Perfect with a morning espresso or as a dessert after dinner, allowing enjoyment of the harmony of chocolate and coffee in every bite.
1
Preheat the oven to 160 degrees.
2
Grease the mold with oil, sprinkle with flour, and remove the excess flour.
- Butter: 200 g
- Wheat flour: 6 tablespoons
3
Melt chocolate with butter in a water bath or microwave, add half of the sugar, coffee, mix, and set aside.
- Dark chocolate: 250 g
- Butter: 200 g
- Light brown sugar: 180 g
- Instant coffee: 0.5 teaspoon
4
In a separate bowl, beat the eggs and the remaining sugar. Add vanilla.
- Chicken egg: 4 pieces
- Light brown sugar: 180 g
- Vanillin: 0.5 teaspoon
5
Combine the chocolate-butter mixture with the eggs, stirring constantly.
- Dark chocolate: 250 g
- Butter: 200 g
6
Add salt and baking powder.
- Sea salt: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
7
Add flour one spoon at a time until you reach the consistency of thick sour cream (the amount of flour may vary depending on the size of the eggs).
- Wheat flour: 6 tablespoons
8
Place the dough in the mold.
9
Bake for 18–20 minutes.
10
Cool, slice, sprinkle with cocoa, decorate with a coffee bean.
- Instant coffee: 0.5 teaspoon
