Espresso No-tini Brownies
Medium
Makes: Makes 18
Containing: 2 Components

Espresso No-tini Brownies

Ingredients: Espresso No-tini Brownies

Preparation: Espresso No-tini Brownies

Melt the butter and 250g chocolate callets

 

Ingredients: Espresso No-tini Brownies

  • 3
    eggs
  • 1
    Egg yolk
  • 7.9 oz
    caster sugar
  • 2 spoon(s)
    concentrated vanilla extract
  • 2 spoon(s)
    coffee essence
  • pinch salt

Preparation: Espresso No-tini Brownies

Whisk together the eggs, sugar, vanilla, coffee essence and salt

 

Ingredients: Espresso No-tini Brownies

  • 2.3 oz
    plain flour
  • 2.1 oz
    cocoa powder

Preparation: Espresso No-tini Brownies

Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets

 

Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C

Cut into squares and serve stacked in a cocktail glass with cream

TOP TIP: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.

Espresso No-tini Brownies

Ingredients: Espresso No-tini Brownies

Preparation: Espresso No-tini Brownies

Melt the butter and 250g chocolate callets

 

Ingredients: Espresso No-tini Brownies

  • 3
    eggs
  • 1
    Egg yolk
  • 7.9 oz
    caster sugar
  • 2 spoon(s)
    concentrated vanilla extract
  • 2 spoon(s)
    coffee essence
  • pinch salt

Preparation: Espresso No-tini Brownies

Whisk together the eggs, sugar, vanilla, coffee essence and salt

 

Ingredients: Espresso No-tini Brownies

  • 2.3 oz
    plain flour
  • 2.1 oz
    cocoa powder

Preparation: Espresso No-tini Brownies

Combine with the melted chocolate and fold in the flour, cocoa powder and 100g of chocolate callets

 

Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C

Cut into squares and serve stacked in a cocktail glass with cream

TOP TIP: Create as a gluten free recipe by swapping the plain flour for gluten-free flour.

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