We love coffee so much it’s only natural to get as much out of it as we can. This delicious chocolate brownie recipe uses spent coffee grounds, so it’s good for the environment and your pocket. Use the best quality chocolate that you can, and aim for 70 per cent cocoa solids – if you go any higher, the result may taste a little bitter.
For variations on the basic recipe, add the freshly-grated zest of one orange, a small handful of walnuts, some toasted hazelnuts or some vanilla essence when you add the dry ingredients.
To make approximately nine large or 12 small pieces, you’ll need:
Two cooking apples, such as Bramleys
80g used coffee grounds
275g dark chocolate
170g self raising flour
400g soft brown sugar
150ml olive or vegetable oil
What to do:
Preheat the oven to 180 degrees C, and grease and base line a 20cm square baking tin.
Peel and core the apples and cut them into small pieces. Put them in a small pan with a tablespoon of water and the used coffee grounds. Put the pan on the heat and wait for the water to boil, then stir the contents of the pan until you end up with apple puree. (If you can’t get hold of cooking apples you can also use eating apples, but as they won’t disintegrate to a puree you’ll have to pass them through a blender after cooking them with the coffee.)
Take the pan off the heat. Break the chocolate into small pieces, add them to pan and stir the mixture until the chocolate has melted. Add in the sugar, flour and oil and mix until completely combined. Pour the batter into the prepared tin and tap it to level it off. Bake for around 35 to 40 minutes, until the top looks cooked but there’s still some give in the middle.
Leave in the tin for around ten minutes, then turn out. Allow to cool before cutting into squares or bars. Serve with crème fraiche or pouring cream.
To top up your coffee supplies before making this recipe, take a look at our shop page www.wholesalecoffeecompany.co.uk. You’ll find top quality coffee beans and accessories, all available competitive wholesale prices.