Mocha Brownie
These knock out brownies are the best of chocolate and coffee in one amazing cake. You will just love serving these to your guests any time.
Although I don't drink coffee I am a little bit partial to chocolate and coffee in cakes or desserts, more especially tiramisu, which is how this one started out. We were after a coffee chocolate brownie and we went through a load of ideas, finally landing on this one which is really delicious. The topping is amazing, you think it is going to fail, and then, miraculously it comes together in a silky smooth ganache. Amazing. (I highly recommend the ganache on it's own, just saying.)
I was curious about the name mocha, which I think globally is understood to be a chocolate, coffee combo. It is believed that the drink was originally named after the mocha bean, which is a type of coffee bean shipped from the port of Al Mokka in Yemen. Mocha beans were known for their naturally chocolatey flavour. So there you go. You read it here first.
In the meantime, get onto this one and tell me what you think. (We did all the hard work of testing and eating the previous versions for you, it is tough, but someone has to do it.)
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Need
-
The Brownie
- 300 Grams brown sugar
- 60 Grams espresso powder or instant coffee (NOT ground coffee)
- 70 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- large Pinches pink salt flakes BUY
- 4 eggs
- 1 egg yolks
- 60 Grams cocoa powder BUY
- 150 Grams bakers or strong flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 50 Milliliters coffee liquor
-
The Ganache Topping
- 200 Grams chocolate white callets couverture (You cannot do this method with cheap chocolate) BUY
- 1 Teaspoon vanilla bean paste BUY
- 140 Grams cream BUY
- 2 Teaspoons instant coffee or 1 tsp espresso powder
- 1 Tablespoon cornflour or cornstarch
- 70 Grams butter BUY
- cocoa powder to dust when finished BUY
Do
- 1
To make the Brownie, preheat oven to 160°C. Butter and line a 25 x 25cm tin and set aside.
- 2
Place brown sugar and espresso powder into the Thermomix. Combine 10 sec/speed 8.
- 3
Add butter, vanilla and salt. Combine 10 sec/speed 6. Add eggs, yolk and cocoa powder. Mix 10 sec/speed 6.
- 4
Add flour, baking soda and baking powder. Combine 6 sec/speed 6.
- 5
Pour into tin. Bake for 20 minutes, turn tray around and bake a further 25 minutes.
- 6
Poke brownie all over with a fork and brush 50 ml of the coffee liquor all over. Cool completely.
- 7
To make the ganache topping, place all ingredients but the cocoa into the Thermomix bowl and blend 1 min/speed 8. It will start to seperate, do not worry.
- 8
Scrape down sides of bowl and lid and blend 2 min/speed 6, stopping to scrape down sides of bowl as needed. Reduce speed to 5 after about 1 minute if you are having trouble with an air pocket forming around the blade.
- 9
Spread on top of the cold brownie, rustic swipes are ok, and then dust liberally with cocoa powder. Serve on demand.
- 10
Brownies will keep in the fridge for at least 3 weeks and up to 4 months in the freezer.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
