Rich Chocolate & Coffee Brownies
Chocolate and Coffee are a match made in taste heaven and although I have multiple brownie recipes on this site, this one is a bit yum. You can replace the coffee in the ganache with Brew Choc which I actually did for the picture for a completely OTT chocolate result.
Just tell yourself that dark chocolate is loaded with nutrients that can positively affect your health and it is one of the best sources of antioxidants on the planet, as you cut another piece. These are very rich, and should be consumed in great quantities! (Kidding, a small piece is more than enough!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams raw sugar
- 20 Grams Cacao Nibs
- 200 Grams Chocolate dark callets BUY
- 40 Grams Cocoa Powder dark BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 200 Grams Unsalted Butter cubed BUY
- 250 Grams Plain Flour or bakers flour
- 3 large eggs
- 85 Grams shelled pecans
- 100 Grams Coffee brewed liquid, or Brew Choc brewed liquid BUY
- 150 Grams Chocolate dark in pieces BUY
Preheat oven to fan forced 170°C and line a 20 x 20cm baking tin with paper. Set aside.
Place sugar and cacao nibs into Thermomix bowl and mill 20 sec/speed 10.
Add cocoa, chocolate, salt, vanilla and butter and chop 10 sec/speed 8. Melt 10 min/90°C/speed 2.
Add flour and eggs and blend 20 sec/speed 6. Scrape down sides of bowl, add pecans (or any other nuts) and blend 4 sec/speed 5.
Scrape into prepared tin, tap on the counter to level, bake for 30 minutes or until inserted skewer comes out just a little sticky. Cool before spreading with ganache.
Make the ganache by pouring hot coffee over the chocolate in clean Thermomix bowl. Blend 1 min/speed 5. Scrape out of Thermomix bowl & into a ceramic or glass bowl to cool and thicken before spreading onto the cooled brownies.
Serve ASAP! (Though I have to say they do taste better the next day, fridge cold!)
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