12 February 2018

Espresso Brownies


A forced hiatus here on the blog as I focus on getting better... 

I know it's always said that your health is so important, but honestly how often do we truly believe or practice to ensure that. The whole package I mean, mental, physical, emotional? Sometimes when the universe doesn't line up exactly as you want it to, you get knocked for six and then you have to stop. And you kick yourself that you were running on empty for so long.

But I couldn't let this Valentine's Day go by without sharing a recipe developed for me. 

By myself, for myself. 

Because if you can't love yourself on Valentine's Day- who can you love? And the great thing is, the recipe can easily be adapted to gluten free, by subbing the flour out for your favourite Gluten Free range and/or also made dairy free, by subbing the butter for vegetable oil and omitting the frosting! I have made both versions and they have been enjoyed on several occasions. Some folks not even being able to tell the difference!! The brownie texture is perfectly gooey, soft and chewy and the coffee buttercream frosting just adds to that caffeine kick!

If there is a coffee lover in your life, you won't be going wrong with these. And if you are the coffee lover in your life, then love yourself a little more and treat yo' self this week. 


The Brownie Batter

75g good coco powder
120g self-raising flour
¼ tsp of salt
½ tsp baking powder
150g butter
175g good quality dark chocolate
2 eggs
125ml hot coffee/espresso
400g caster sugar


Preheat your oven to 350F, 180C (160C fan) or Gas Mark 4. Grease and line a 9x13’ pan with some parchment/greaseproof paper. You could half this recipe if you like- just use a square 8x8’ pan instead.

Sift the coco, flour, salt and baking powder together.

In a separate bowl, melt the butter and chocolate together. You can do this in the microwave or over a pot of boiling water on the stove. 

Add the sugar and the eggs to the melted butter chocolate combination and mix until combined. Add the vanilla, mix.

Add the wet mix to the dry mix and pour in the hot coffee. Mix until fully combined. Pour the batter into the prepared dish and bake for 25-30 minutes in a preheated oven.

Remove the pan from oven, and allow stand until cool. In the meantime, make the buttercream.

Espresso Buttercream

227g pack of unsalted butter at room temperature and very soft
450g (plus more if needed) sifted icing sugar
60ml (or to taste) cold, strong coffee

Mix the butter, cream and half the icing sugar on a low speed until fully mixed. Add in the cold coffee to your taste. 

Add the rest of the icing sugar, and mix until the colour has gone paler. You should have a thick but spreadable frosting. Leave at room temperature until you are ready to use it.


Spread the buttercream all over the top of the brownies, when they have cooled down and cut into squares. Enjoy!




What do you think? Will you be spreading the love baking style this Valentine's or deciding to take a day to love yourself a little more.. or both!!! Because dang it the world could do with a little more love!


No comments:

Post a comment

 
Copyright © Procrastibake | Theme by Neat Design Corner |