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.)
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
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 egg
- 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.
