Brownie with Coffee Liqueur Cream

This is the ugliest, chocolatiest, killer brownie you’ll ever lay your sinful hands on. I served it with a coffee liqueur cream. For kidlets, skip the liqueur (although I wouldn’t bother, getting them drunk is one way of keeping them quiet while you dig into your brownie).

The original recipe is from here. Find my version below.

You’ll need (Brownie):

  • 1 cup cake flour
  • 3/4 cup caster sugar
  • 2 eggs, beaten
  • 125g unsalted butter chopped + 200g dark chocolate (melt together)
  • 250g chocolate chips (I used a mixture of white and milk chocolate)
  • 100 grams of almond meal
  • 1 tablespoon instant coffee powder
  • 1 tablespoon coffee liqueur

You’ll need (Topping):

  • Cocoa powder (for dusting)
  • 50 gram dark chocolate
  • 1 tablespoon unsalted butter

You’ll need (Coffee cream):

  • 50 ml heavy whipping cream
  • 1 tablespoon icing sugar
  • 1 tablespoon coffee liqueur
  • 1 teaspoon vanilla extract

Method:

Pre-heat oven to 180 degrees. Line a cake tin.

Mix all cake ingredients together, pour into tin and smooth batter gently. Bake for about 20 minutes. I like the outside crusty and crunchy and the inside quite gooey.

While brownie is baking, whisk ingredients for cream together until thick. Set cream in fridge to rest and thicken further.

Once brownie is cooked, remove from oven, while hot, dust cocoa all over brownie. Allow to cool in the tin for about 10 minutes. Remove from tray carefully and move to a rack to cool further.

Melt topping chocolate with butter and pour over cake. Place cake in fridge for 10 minutes for the topping to set.

Allow the cake to sit at room temperature to cool completely. Serve cake with coffee liqueur and ice-cream. Enjoy!

Click here for printable version.

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