espresso fudge brownies with hot mocha sauce

/ Category: Recipes / Author:

espresso fudge brownies with hot mocha sauce

Serve these brownies hot, flooded with the rich mocha sauce, and a scoop of vanilla ice cream or crème fraîche, which balances the intense chocolate and coffee flavours perfectly. You will need a 20cm square, shallow cake tin.

Ingredients

Serves 8-10


170g good quality dark chocolate, about 70% cocoa solids
170g unsalted butter
1.25 - 1.5 tbsp instant espresso coffee granules, depending on taste
1 tsp vanilla extract
3 eggs
225g soft dark brown sugar
85g self-raising flour
Pinch of salt

For the hot mocha sauce
170g good quality dark chocolate, about 70% cocoa solids
1 tbsp Tia Maria (or other coffee liqueur)
3 tbsp water
1/2 tbsp instant espresso coffee granules

Instructions

  1. Heat the oven to 180C/gas mark 4. Line the cake tin with baking parchment.
  2. Break the chocolate into small pieces and place in a heatproof bowl. Cut the butter into small dice and add to the chocolate with the coffee granules and vanilla. Set the bowl over a saucepan of just-boiled water, ensuring the base of the bowl is not touching the water. Give the chocolate and butter an occasional stir to encourage them to melt.
  3. Break the eggs into a medium bowl, add the sugar and, using an electric whisk, beat until thick and creamy and the mixture holds a 5-6 second ribbon.
  4. Pour the warm, melted chocolate into the egg mixture and carefully fold it through using a large, metal spoon or a spatula. Don't worry if it looks a bit marbled at this stage; it is better to slightly under-mix it than to over-work it.
  5. Sift the flour and salt into a bowl and fold it in quickly and lightly, trying to keep as much air as possible in the mixture.
  6. Pour the mixture into the prepared tin and bake in the middle of the own for 40 - 45 minutes, or until the surface is dry to the touch. Take care not to overcook the mixture or it will lose its soft, fudgy texture.
  7. Leave the brownie to cool in the tin set on a wire rack for 5 minutes before lifting carefully from the tin and transferring to a wire rack to cool.
  8. To make the sauce, put all the ingredients in a small heatproof bowl set over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Stir occasionally while the chocolate is melting until it is smooth and shiny.
  9. Cut the brownie into squares. Serve warm, or at room temperature, drizzled with the hot sauce and with a scoop of vanilla ice cream or a dollop of crème fraîche on the side.



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