It’s crisp morning air, chilly evenings and the skin warming midday in-between. As much as I love cozying up in a heavy scarf and coat during winter, it feels amazing to wearily edge into that light chunky knit cardigan as the weather begins to bite at the hairs on your arm (all of your clothes kind of smell like an old charity shop now because they’ve been forced to the back of your wardrobe for a year.)
Another reason I love September? It signifies that my birthday is coming soon. That means presents. It’s the big 21 this year as well. Which inevitably means even more cake, even more ecstatic jumping and even more outings than usual (probably spanning about a week. Trying to eek it out for as long as possible.)
I know that I’ve posted a Brownie recipe before on by Back to Basic Series. Those Brownies and these are completely different. The Back to Basic Brownies are really delicious, cakey and rich. Stick to these if you want a heart warming, good old basic Brownie.
But these Brownies are the ones I’ve been searching for. Moist, dense, fudgey and satisfying. The addition of coffee gives these morsels a little kick and intensifies the richness of the chocolate. Of course I had to add in White Chocolate too!
If I say one thing about ingredients it is; invest in some good quality chocolate. I mean good quality people. I suggest Valrhona Gianduja. It’s sold in speciality cooking shops and some up market supermarkets. This is the brand of chocolate that we use at work, so you can trust it tastes good. It’s a bit pricier than typical chocolate bars but so worth it. Just trust me on this one. Better Chocolate = Better, tastier Brownies.
Keep these a little underdone so that they have a thick ganache-like centre that melts in the mouth. You’ll need to fridge these before portioning them up.Yes, they’re that gooey.
Not for the faint hearted.
- 250g – good quality dark chocolate
- 230g – unsalted butter
- 2 tbsp. instant coffee
- 170g – caster sugar
- 1 tsp. vanilla extract
- 4 eggs
- 140g – plain flour
- pinch of salt
- 85g – white chocolate, roughly chopped into big chunks
Note: I baked my Brownies in a round 23cm springform tin. Follow recipe for baking times for this. If using an 8 inch square tin, bake for 25-30 minutes.
Pre-heat your oven to 160C and grease and line a 23cm round springform tin with baking parchment.
Place the chocolate, butter and instant coffee into a bowl over a pan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Stir this occasionally. Once melted together, stir in the sugar and vanilla. Take off the heat and set aside for approx. 5 minutes until cooled slightly.
Whisk in the eggs and then mix through the flour with the salt. Finally, add in the chunks of white chocolate. (Make sure that the mix is fairly cool before adding in the white chocolate as these will melt if the mix is still hot.)
Pour into prepared tin and bake for 35-40 minutes until the edges are baked and the middle has a slight wobble.
Cool before placing in the fridge overnight or at least for a couple of hours. Cut into pieces.