Argh, Christmas is nearly here! What happened to this year?! Christmas here in Australia is simply not the fairytale that I’ve always imagined it to be for the Northern Hemisphere. It’s hard to be excited about roasting a turkey in the middle of an Australian summer. There are no woolly jumpers to be seen, definitely no snow-topped rooves. It’s mainly about drinking the coldest beer you can find, as early as you can find it, and nibbling on cold food (prawns, ham, salads) and eating mum’s trifle. Everything cold.
I’ve spent only one Christmas outside of the Southern Hemisphere, and it was everything I had always dreamed about. I was in Dresden, Germany, and there was mulled wine and Christmas markets and stollen of all kinds and snow everywhere!!! Ahhh, it was perfect.
Something I really hope finds its way onto the Christmas menu this year? These chocolate espresso brownies with their rivulets of criss-crossed espresso glaze. I know that adding coffee into chocolate baked goods helps enhance the chocolate flavour… but I started thinking, what if I made a brownie that sung of coffee above all else?! What if I, hypothetically, made a brownie that contained 90ml of espresso coffee across the batter and the glaze? Is that allowed? It is now.
These brownies are for the coffee lovers out there. Try having one alongside your morning coffee. That will most certainly blow your mind.
Yes, I endorse eating brownies for breakfast.
Especially these ones.
- 125g unsalted butter, melted and cooled
- 2 extra large eggs, at room temperature
- 115g / ½ cup caster sugar
- 60ml / ¼ cup espresso coffee (2 shots)*
- 80g plain flour
- ¼ tsp salt
- 200g dark chocolate, chopped into small pieces
- 30ml espresso coffee (1 shot)*
- 80g / ½ cup icing sugar
- Preheat the oven to 200C/180C fan-forced/350F, grease and line a 20cm square cake tin.
- In a large bowl, whisk together the butter, eggs, sugar and coffee.
- Add the flour and salt, and whisk to combine.
- Melt most of the dark chocolate in a small saucepan over the lowest possible heat. You can reserve around a quarter of the chunks and stir them through the batter at the end, if you want chunks of dark chocolate in there.
- Add the melted chocolate (and chunks) into the batter and whisk to combine.
- Use a spatula to scrape the batter into the prepared tin.
- Bake for 15-18 minutes, until a skewer inserted into the middle comes out clean.
- Allow to cool in the pan for a couple of hours before removing. Once cool, make the glaze.
- Whisk together the icing sugar and espresso until smooth. Add a tiny bit of water if it seems too thick to drizzle.
- Drizzle all over the top, and place in the fridge to set for 30 minutes.
- Slice into squares and serve!