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Dark Chocolate and Espresso Brownie

Brownies
Brownies
  • Preparation time
    25 min
  • Difficulty
    Easy
  • Number of servings
    24

The perfect indulgent dark chocolate treat.

Nutrition Information:
Per serve (57g): 269 Calories

Ingredients
Brownie Batter
  • 200g Butter | Chopped
  • 180g Brown Sugar
  • 200g NESTLÉ DOCELLO Calypso Dark Compound Chocolate
  • 30ml Espresso Coffee | Brewed with BUONDI Steady State Roasted Coffee Beans
  • 3 Eggs
  • 5g Vanilla
  • 100g Almond meal
  • 50g Tapioca flour
  • 25g Pure Cocoa
  • 10g Wattleseed
  • 7g Baking Powder GF
  • 1 pinch salt
  • 200g NESTLÉ DOCELLO Chocettes Dark Compound Chocolate
Espresso Ganache
  • 25g MAGGI Coconut Milk Powder
  • 50ml Espresso Coffee | Brewed with BUONDI Steady State Roasted Coffee Beans
  • 200g NESTLÉ DOCELLO Calypso Dark Compound Chocolate
Preparation
  • 1
    Preheat the oven to 170°C, Line a tray 22cm x 33cm with baking paper.
  • 2
    Melt the butter with sugars, stir and dissolve, pour into a bowl stand aside and cool.
  • 3
    Whisk in eggs, vanilla and fold through the sifted almond meal, tapioca, cocoa, wattleseed, baking powder and salt. Stir until the batter is smooth
  • 4
    Stir in the NESTLÉ DOCELLO Chocettes Dark Compound Chocolate or Bits
  • 5
    Bake for 25 to 30 minutes, to leave it a little fudgy. Cool on a wire rack.
  • 6
    For the Espresso Ganache: In a small saucepan dissolve the espresso and MAGGI Coconut Milk Powder. Bring it to the boil, add the NESTLÉ DOCELLO Calypso Dark Compound Chocolate, remove from heat and stir until free of lumps. Cool and stand aside.
  • 7
    Top brownie with Espresso Ganache, cut and serve with your garnish preference.

Related Products

BUONDI Steady State

BUONDI Steady State Roasted Coffee Beans 6 x 1kg

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