Melt-in-the-middle espresso martini brownies
- Good Food team
Save recipe
MAKES 16
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.4 out of 5.12 ratingsRate
loading...
Treat grown-up guests to these fabulous brownies inspired by a classic cocktail. They're a decadent ending to any dinner party
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Jamaican ginger sponge pudding
A star rating of 4.7 out of 5.10 ratings
Winter berry & white chocolate pots
A star rating of 3.4 out of 5.6 ratings
Christmas meringue pies
A star rating of 3.2 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
185g unsalted butter
cubed
-
185g dark chocolate
roughly chopped
-
3 large eggs
-
275g golden caster sugar
-
85g plain flour
-
40g cocoa powder
-
1 tsp espresso powder
mixed with 1 tbsp water
-
16 chocolate balls
or truffles with soft centres, dark, white or milk chocolate or coffee-flavoured
For the espresso martini sauce
-
60ml freshly brewed very strong coffee
or 2 shots espresso
-
3 tbsp golden caster sugar
(more if you’d like the sauce sweeter)
-
150ml double cream
-
½ tbsp cornflour
-
30ml vodka
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per brownie
- kcal392
- fat24g
- saturates14g
- carbs38g
- sugars32g
- fibre2g
- protein4g
- salt0.07g
Ad
Method
-
step 1
Tip the butter into a heatproof bowl with the dark chocolate. Fill a small pan about a quarter full with boiling water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Line a shallow 20cm square brownie tin. Using an electric whisk, whisk the eggs and sugar until they are thick and creamy and doubled in volume. This can take 3-8 mins, depending on how powerful your whisk is. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a dark brown. Try not to knock the air out.
-
step 3
Sieve the flour and cocoa over the eggy chocolate mixture along with a good pinch of salt. Gently fold in this powder as well as the espresso mixture using the same figure-of- eight action as before. The mixture will look dry and dusty at first; keep going until it looks fudgy, but don’t overdo this mixing. Pour the mixture into the tin and gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Push the chocolate balls into the brownie at regular intervals.
-
step 4
Bake for 30 mins or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Remove from the oven. If you are serving these as a dessert, leave to cool a little.
-
step 5
To make the sauce, heat the coffee and sugar together until the sugar dissolves. Mix a little of the cream with the cornflour, then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until thickened. Add the vodka and turn off the heat. Serve each square of brownie with the sauce poured over.
Recipe from Good Food magazine, November 2019
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.4 out of 5.12 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...