Heyyy everyone! I hope all those who celebrate it had a wonderful Easter weekend and all those who don’t just had a great weekend in general.
I know that holidays tend to be associated with far more grand and important things, but quite often we all come to associate holidays with different foods and for me, Easter is all about chocolate. You have the chocolate eggs, the chocolate bunnies, those chocolate marshmallow concoctions that apparently you don’t get in the UK according to my uni friends … So chocolate is quite a prominent ingredient during this time so with that in mind, I thought a really fun post to do for this week would be along those chocolatey lines. And what better way to use up all your extra Easter chocolate than to bake something chocolatey like brownies?
Today, I’m going to be sharing a really easy recipe for coffee chocolate brownies, for all those who just want a little extra kick to the traditional ooey gooey dessert. Plus, a fun little way to turn these brownies into a cute Easter(ish) dessert – I hope you enjoy it!
250g salted butter
300g chocolate (I use Cadbury milk chocolate sometimes with a few squares of dark chocolate but you can use just dark chocolate if you prefer)
3 jumbo eggs at room temperature
275g castor sugar
2 tsp vanilla extract
250g cake flour
8 tbsp strong espresso/coffee
Preheat your oven to 180 degrees C.
First things first, break up the chocolate and measure out your butter. Put those two ingredients in a bowl/pot and melt them together on the stove using the double-boiler method (essentially you’re melting these ingredients in a bowl on top of a pot of hot water that is boiling on the stove).
Stir regularly until evenly melted, then remove from the heat and leave to cool for five minutes.
In a large mixing bowl, beat the eggs, castor sugar and vanilla extract together until they come together in a light mixture.
Once the chocolate has cooled (you don’t want to start cooking the eggs with the hot chocolate), pour it into the egg and sugar mixture and stir gently until combined.
Now it’s time to add in the flour and turn these chocolate brownies into mocha brownies. Gently add the flour to the mixture and stir in slowly, alternating with tablespoons of the coffee. The mixture should be a thick but still runny consistency. If the mixture is too runny, you can add a little more flour until it thickens up.
Line a cake tin with baking paper, pour in the brownie mixture and spread it evenly. I recommend using a cake tin so that the brownies don’t come out too big otherwise you won’t get that nice crunch on the outside and gooey on the inside, but don’t make it too thin either otherwise you’ll just get a very crunchy cake/cookie concoction.
Place your brownie mix in the oven and bake for about 20-25 minutes. What you want is to insert a toothpick in the centre and for it to be about a minute or two past the point where there is mixture stuck to the toothpick. This ensures your brownies aren’t too dry and they still have that delectable gooey centre, but the middle is still cooked through enough.
Take the brownies out of the pan and slice them up into squares. Leave them to cool slightly and then eat and enjoy!!
Now if you want to take this dessert to the next level, or make it a little more Easter themed, you can turn them into a layered parfait type dessert. Once my brownies had cooled, I decided to layer them in a glass with a really simple homemade chocolate mousse recipe, and topped it off with a chocolate covered strawberry. If I had a few speckled eggs, then I would have added them to the top so it could look just like a garden during an Easter egg hunt but sadly I had none so this is just a little carrot in dirt, but it was still super fun to make!
So what do you all think of this recipe? Is anyone a huge fan of brownies? And what’s your favourite Easter chocolate? Let’s chat in the comments section!
Lots of love
Blondey on a Mission xxx