If chocolate is my favourite flavour when it comes to dessert, the combination of chocolate and coffee is a close second.
Fond memories of this flavour combination include a beautiful Chocolate Coffee cake at the old German bakery near the Osho Ashram in Pune. It was layers of chocolate cake with coffee cream in between, giving it a good balance of sweetness overall and making it extremely moreish!
A spin on the classic affogato that I was introduced to at Barista, the coffee chain in India. Back then, their version of an affogato featured the addition of chocolate sauce. I know that is not how affogato is made, but trust me once you have tried a shot of espresso with ice-cream and chocolate sauce, it is pure heaven.
My love for chocolate + coffee is the reason I struggle with orders at gelato or ice-cream shops in general, debating as I do between an often amazing dark chocolate flavour and an equally delicious espresso or coffee flavour. I could get a scoop of each, but that becomes a lot of ice-cream to have. So any dessert shop or brand that combines these two will always get high points from me!
And while chocolate & coffee is delicious on its own, the addition of chicory in the Sunrise coffee blend makes it even more tasty. I have been wanting to make something with chocolate and Sunrise coffee ever since I picked it up at the market recently, and finally decided a brownie was a good bet.
After researching a few recipes, this is the recipe I built and tested out today. Tips have been added along the way.
- 85g dark chocolate (54% dark)
- 115g butter (I used salted, but you can use unsalted also)
- 150g brown sugar (you can use regular cane sugar also)
- 2.5 tsp of Sunrise coffee powder
- 1 tsp vanilla essence
- 1 tbsp dark rum (optional)
- 3 small or 2 large eggs
- 85g cake flour
- 1/2 tsp sea salt (if using salted butter, you can omit this)
To get a slightly thicker brownie, you should use an 8 x 8 inch pan. I only had a 8 x 10 inch pan, so I went with that, but reduced my baking time.
Line the pan with baking paper and butter it. Pre-heat the oven at 175℃.
In a metal bowl, place the chocolate and butter, and melt in a double boiler over a low heat. Stir the mixture gently as it melting.
When the chocolate & butter have melted, remove the top bowl and place on the kitchen counter. Add the coffee powder, vanilla essence and brown butter and stir or use a beater lightly to combine. When this cools a little, add the eggs and beat to combine. If using rum, add 1 tbsp now.
Sift the flour into the bowl, and using a wooden spoon gently fold the flour into the chocolate mixture. Do not over mix, just mix it enough to ensure the flour has been incorporated. Add salt if you are using some and mix.
Now pour the batter into the prepared baking tray, and place it in the oven in the middle rack. Set a timer for 20 mins. If you are using an 8 x 8 pan, you may need 3-5 mins longer, so a total of 23-25 mins. To keep the brownies fudgy, it is important to bake just till they are done. Insert a toothpick in the centre and if it comes out clean, the brownies are baked.
Let them cool, then cut into squares and enjoy either on their own, or with a side of ice-cream. This recipe produced nice and fudgy brownies and it is super simple to make!