Saturday, June 25, 2016

Cappuccino Brownies

The improving cook- Cappuccino brownie


These cappuccino brownies were made for my dad, the biggest coffee-lover that I know!

On Father's Day weekend, I went to stay with my dad so we could meet up with my sister and her family for brunch at Giraffe. During the day, he was busy gardening in between watching the Euros, and, not being much of a football fan, I got the baking itch. I wanted to make something for him that he would really like. He always denies that he has a sweet tooth, which everyone in the family knows is a lie, but there are some flavours he particularly does like. Ginger, lemon and coffee would always be winners. 


I have a bit of a love/hate relationship with coffee. I don't mind the occasional latte, I love coffee flavoured baked goods, and espresso ice cream is just gorgeous. But I hate instant coffee as a drink. I hate the after-taste. I don't even really like 'proper' coffee for the same reason. Give me a nice cup of strong tea any time! My Dad on the other hand, loves swish coffee. He has the fancy machine and the different types of coffee beans and all of that. So, for that reason, I decided to bake something with a coffee flavour for him, and cappuccino brownies seemed perfect.


These cappuccino brownies are not too squidgy and they have that lovely shiny crackled top that you always hope for with a good brownie. They turned out beautifully, and my dad enjoyed eating them, which is the important thing! I left him the whole batch, and he froze some for another time. 


So next time you need something for the coffee-lover in your life, give these a whirl. I promise you won't be disappointed!





Make Cappuccino Brownies

Ingredients
(makes 12-15)

230g unsalted butter
450g caster sugar
25g good quality dark chocolate
4 eggs
125g cocoa powder
190g plain flour
1 tsp baking powder
2 tsp vanilla essence

3 tsp instant coffee
3 tbsp boiling water


Method


1. Heat the oven to  180 (170 fan, gas mark 4).

2. Put the instant coffee in a small glass and add 3 tbsp of boiling water carefully. Mix together well and leave to one side. 3 tsp will give you a nice flavour, but you could use 4 if you like it strong.
3.In a pan, melt the butter and the sugar. It should be just bubbling, not boiling at full speed. Stir regularly, making sure that it doesn't start to caramelise.
4. Take the pan off the heat, break up the chocolate, and mix it through until it has fully melted.  Add the coffee, mix,  and then leave to cool.
5. Once the butter and sugar are well-cooled, mix in the eggs until well combined, then the flour and baking powder.

6. Sieve the cocoa powder, getting rid of all the lumps and mix together.  It should give you a lovely glossy mixture when it has all been fully mixed.
7. Grease or line a rectangular tin (I used a 13x9x2 this time, but a slightly smaller one would be fine.) I lined mine to make them easier to lift out.
8. Pour all the chocolate mixture into the tin and even it out with the back of a spoon.

9. Pop in the oven and cook for 25 mins.
10. When cooked, and while they are still warm, cut lines across the pan (wiping the knife after each) and then down, until you have about 12-15  brownies.
11. Leave for 5 more minutes to cool further and then lift out. Freeze some as soon as they cool, if desired.



Cappuccino brownie mixture

The improving cook- Cappuccino brownie uncut


The improving cook- Cappuccino brownie

The improving cook- Cappuccino brownies



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