These cute little cappuccino brownies are not only pretty, but are just the perfect afternoon pick-me up that you can serve as occasion demands. The frosting alone is so delicious—I may have eaten some of it with a spoon. But you’ll never know.
This recipe first appeared in Cooking with Tenina the cookbook which is now out of print except for right here on my site. Go get it while stocks last!
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- 350 Grams coconut sugar
- 20 Grams Coffee BUY
- 40 Grams cocoa powder BUY
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams unsalted butter cubed BUY
- 250 Grams plain flour
- 3 eggs
- 250 Grams chocolate white in pieces BUY
- 250 Grams pure cream
- Ground coffee or cinnamon, to garnish
- Coffee bean, to garnish
Preheat oven to 160°C. Butter 10 to 12 mini coffee cups or tea cups. Alternatively, butter a 20 × 30cm baking tin and set aside.
Place sugar, coffee, cocoa powder, salt, vanilla and butter into the Thermomix bowl and chop 10 sec/speed 8.
Scrape down sides of bowl and melt 5 min/90°C/speed 2. (The mixture will be grainy.)
Add flour and eggs, blend 20 sec/speed 6.
Divide between buttered cups, not filling past the ¾-full point.
Place all cups onto a tray and bake 10–15 minutes until just set in centre; still wobbly is preferable.Allow to cool completely before frosting.
To make ganache, place white chocolate and cream into the clean and dry Thermomix bowl and melt 6 min/50°C/speed 1. Pour into a glass bowl and refrigerate until completely set.
Scrape out into the Thermomix bowl and whip 20-40 sec/speed 4 until aerated. Pipe or spread onto the top of brownies and dust generously with either ground coffee or cinnamon. Decorate with either a roasted coffee bean or better still a chocolate coated coffee bean!
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