Chocolate Coffee Beans Brownies
Source of Recipe
adapted from Gorgeous Cakes by Annie Bell
List of Ingredients
Brownies:
12 ounces (about 1 1/2-1 3/4 cups) dark chocolate (minimum 70% cocoa solid
3/4 cup (1 1/2 sticks) unsalted butter, cubed
3/4 cup granulated sugar
4 large egg and 1 yolk
1 cup ground almonds
1/2 teaspoon sea salt
1 cup all-purpose flour
1 heaping teaspoon baking powder
3 tablespoons brewed espresso or strong black coffee
1 cup Brazil nuts thinly sliced
Frosting:
2 ounces (about 1/4 cup) white chocolate, broken up
1 tablespoon unsalted butter
Chocolate covered coffee beans
Confectioners’ sugar for dustingRecipe
Preheat the oven to 350°F. You need a baking pan 11 x 7 1/2 inches. Butter and flour it.
To make the brownies, melt the chocolate and butter on top of a double boiler over simmering water. Remove from the heat, add the sugar and stir to combine, then let cool slightly. Add the eggs and yolk to the chocolate mixture one by one, beating after each addition. The mixture should be very glossy. Gently fold in the ground almonds and salt, then sift over the flour and baking powder and fold in without overmixing. Stir in the coffee and fold in the Brazil nuts.
Pour the chocolate mixture into the pan, and bake for 20-30 minutes, until set but sligthly wet in the center. A skewer inserted in the center should come out clean but with a few moist crumbs clinging. Run a knife around the edge of the pan, then let the cake cool.
To make the frosting, melt the chocolate and butter as above, then let cool to room temperature. Cut the cake into 2-inch square. Smooth 1/2 teaspoon of the icing in the center of each brownies and stick a chocolate covered coffee bean into each one. Leave for about 1 hour to set. Dust with confectioners’ sugar, then carefully remove the brownies to a plate using a butter knife.
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