You’ve got up early to grind the coffee beans, you’ve kick-started your day with the perfect cup of espresso – now make sure that lovely, fresh leftover coffee doesn’t go to waste. Coffee is the secret ingredient in many cake recipes, and works particularly well with chocolate, adding a depth of richness and flavour.
Use what’s left in the coffee machine to make these easy Chocolate Espresso Brownies – the coffee gives a lovely, squidgy texture and a rich dark colour. It’s best to use good quality chocolate, with a high cocoa content, ideally around 70%. This will combine with the espresso to give an intense flavour hit.
Before you start:
Break the chocolate into small pieces and melt it in the microwave, using 20 second burst of power and stirring between bursts to make sure the chocolate doesn’t burn.
Add the sugar, and mix thoroughly. Add all the other ingredients except the nuts, and mix to a smooth batter. Finally, add the nuts, if using.
Pour the batter into the tin, and smooth it out evenly. Bake for 30 – 40 minutes, until set round the sides and just slightly soft in the middle. Leave in the tin until completely cool, then cut into squares or bars.
These are great served as a mid-morning treat with a latte. For a decadent dinner party dessert, serve with vanilla ice cream and decorate with a couple of chocolate-coated coffee beans.
For more information on our commercial coffee machines and coffee beans visit www.wholesalecoffeecompany.co.uk