Coconut Coffee and Double Chocolate Brownie
Long and chilly autumn evenings are perfect for baking some home made guilty pleasures.
Q Instant Coconut Coffee can be used as a perfect ingredient for making energising and tasty treats. Try this Coconut Coffee and Double Chocolate Brownie for a tasty treat that combines our free favourite flavours: coffee, coconut and chocolate.
- 3 tablespoons Q Instant Coconut Coffee
- 50ml hot water
- 300g dark chocolate
- 200g white chocolate
- 225g butter
- 200g sugar
- 3 eggs
- 125g plain flour
- 1 teaspoon baking powder
- Line a square shallow baking tin with non-stick baking parchment and heat the oven to 190C degrees.
- In a meantime, make Coconut Coffee using 3 tbs of Q Instant Coconut Coffee and mix it with 50ml of hot water. Leave it to cool down.
- While the coffee is cooling down, melt chopped dark chocolate and butter. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Once the chocolate and butter mixture is melted, take the bowl off the hot water and leave it to cool down.
- In a separate bowl, whisk together eggs and sugar until the mixture becomes thick and creamy.
- When the chocolate and butter mixture cools down, mix it together with eggy mouse and coconut coffee, by gently folding both mixtures with spatula, until the two mixtures are one and the colour is a mottled dark brown.
- Add flour mixed with baking power and gently fold into chocolate and egg mixture.
- Break white chocolate into a bite-size chunks and mix them into a fudgy mix.
- Pour the mixture into the prepared tin and put into a heated oven for 35mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust. Take out of the oven.
- Leave the whole thing in the tin until completely cold and then cut info squares.