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Coffee brownies

Coffee brownies stacked on a plate

Coffee brownies

Name: Coffee brownies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Ingredients: 185g unsalted butter plus extra for the tin; 90ml condensed milk; 2 tbsp espresso powder plus 1 tsp; 185g dark chocolate (at least 70% cocoa solids), broken up; 3 eggs; 175g caster sugar; 85g plain flour; 45g cocoa powder

Helena Busiakiewicz

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Serves 16

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Enjoy a decadent treat with these brownies, blending rich chocolate with notes of espresso and creamy condensed milk. They're perfect for afternoon tea

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

185g unsalted butter

plus extra for the tin
90ml condensed milk
2 tbsp espresso powder

plus 1 tsp
185g dark chocolate

(at least 70% cocoa solids), broken up
3 eggs
175g caster sugar
85g plain flour
45g cocoa powder

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Nutrition: Per serving

kcal257
fat16g
saturates10g
carbs22g
sugars17g
fibre2g
protein4g
salt0.1g

Method

step 1

Butter a 20 x 20cm brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Combine the condensed milk, 2 tbsp espresso powder and a large pinch of sea salt in a small bowl. Set aside. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Or, do this in the microwave in 20-second bursts. Once melted, leave to cool slightly.
step 2

Beat the eggs and sugar using an electric whisk until pale and doubled in volume. Slowly pour in the chocolate mix, folding it in, then fold in the flour, cocoa powder, the 1 tsp espresso and a pinch of salt. Pour into the tin, smooth out, and use the back of a spoon to make nine equally spaced dips in the surface. Divide the condensed milk mixture between them, then use a skewer to swirl it, creating a marbled effect. Bake on the middle shelf of the oven for 20-25 mins until cracked and shiny with a slight wobble in the middle. Leave to cool completely in the tin, then cut into squares. Will keep in an airtight container for five days, or in the freezer for three months.

Recipe from Good Food magazine, May 2023

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A star rating of 4.8 out of 5.5 ratings

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