Coffee Brownies

5 from 19 votes

Delicious and fudgy coffee brownies with a light and airy coffee whipped ganache frosting.

Prep Time15

Cook Time1

Waiting Time8

Total Time9 15

Course: Dessert

Cuisine: American

Servings:

Calories: 537kcal

Soak the gelatine sheet in cold water and place the white chocolate chips or calletts into a heatproof bowl.
Pour the smaller amount of heavy cream and freshly brewed coffee into a small saucepan and bring it to boiling point before removing from the heat.
Squeeze the excess water out of the gelatin sheet and whisk it into the hot cream and coffee.
Pour the hot gelatin mixture over the white chocolate and let it stand for a few seconds, then whisk until it is smooth and glossy.
Allow the mixture to cool for 5-10 minutes and then fold in the rest of the cold heavy cream. Cover the surface with plastic wrap and refrigerate overnight (or for a minimum of 8 hours) to set.

Preheat the oven to 180C / 356F and prepare a 7-inch/18cm square brownie pan.
Melt the butter and chocolate together in a bowl over a saucepan of simmering water (a double boiler). Pour in the freshly brewed coffee and stir to combine.
In a separate bowl, beat the eggs and sugar together for a few minutes until the mixture is really fluffy.
Pour the melted butter and chocolate mixture into the eggs and sugar and mix until combined.
Sift in the flour, cocoa powder, and salt, and then fold the mixture together just until combined. Pour the brownie batter into the prepared baking pan.
Bake the coffee brownies for 25-30 minutes. It might look slightly under-baked but will set as it cools in the pan.
Take the ganache out of the fridge and whip it up for a few minutes until light and fluffy, but do not overbeat.
Cut the coffee brownies into 8 or 16 pieces before decorating with the whipped coffee ganache.

INGREDIENT NOTES

Don't skip the added pinch of salt in the recipe as it helps to enhance the flavor and balance the sweetness.
Always make sure your eggs are at room temperature before making these brownies.
Baking powder is not included intentionally so that the brownies are perfectly fudgy and gooey.
The quality of the chocolate chips and cocoa powder will define the taste of your coffee brownies, so get the best ones that you can.

TECHNIQUE NOTES

Weigh ingredients using a digital scale for accuracy.
Don't let the bowl of your double boiler touch the water or it can burn the chocolate.
Always preheat the oven and consider using a digital oven thermometer to ensure you are baking at the right temperature.
Do not attempt to cut the brownies whilst they are still hot, as they will further set as they cool.
Don't overwhip the ganache or it can split.
For petit four size coffee brownies, cut them into 16 pieces.