Fudge coffee brownie

5 from 18 votes

Fudge brownie recipe with light and airy coffee whipped ganache

Prep Time15

Cook Time1

Waiting Time8

Total Time9 15

Course: Dessert

Cuisine: American

Servings:

Calories: 537kcal

Soak gelatine sheet into cold water
Place Callebaut WhiteChocolate (callets) it into a heatproof bowl
In a small saucepan bring heavy cream (the smaller amount) and freshly brewed coffee just into boil, remove from heat
Squeeze excess water out of the gelatin sheet and whisk it into the hot cream
Pour the hot heavy cream gelatin mixture over chocolate, let it stand for a few seconds then whisk until smooth
Once mixture slightly cooled (in about 5-10min) fold in rest of the cold heavy cream (the larger amount)
Cover the surface of the ganache with plastic wrap and refrigerate overnight (min 8h) to set

Pre-heat oven to 180 C / 356 F
Melt butter and chocolate in a bowl over simmering water (double boiler), pour the freshly brewed coffee in
In another bowl beat together eggs with sugar just until incorporated
Pour melted butter and chocolate mixture into the egg mixture, mix until combined then sift in the flour, cocoa powder and salt. Fold mixture just until combined, make sure you do not incorporate too much air
Pour brownie batter into prepared baking pan
Bake for 20 min. The brownie will look just slightly under baked and it's fine
Take the ganache out of the fridge and whip it up for a few minutes just until it become light and fluffy. Do not over beat
For petit four size servings cut the brownie into 16 pieces before decorating with coffee ganache