This coffee brownie with hazelnuts and chocolate ganache is an intense, irresistible chocolate brownie, perfect for anyone who loves a deep, rich chocolate flavour with a hint of coffee.
The brownie is packed with chopped hazelnuts, which add a satisfying crunch and complement the soft, moist texture.
The top is covered with a silky chocolate ganache that turns this coffee brownie into something truly luxurious.
The espresso brownie works beautifully as a dessert, with coffee and cake, or whenever you want to treat yourself and your guests to a dense, fudgy cake that is out of the ordinary. The espresso in the recipe lifts the chocolate flavour and makes it extra intense, while adding a subtle bitterness that balances the sweetness. A true favourite with anyone who loves chocolate and coffee!
This coffee brownie can be served as it is, or with a scoop of vanilla ice cream if you want to take it to the next level.
Perfect for everyday and for celebrations alike.
Espresso Brownie with Hazelnuts and Chocolate Ganache – Fudgy Cake
Ingredients
Espresso brownie
- 300 g dark chocolate – 70%
- 150 g butter
- 4 eggs
- 250 g caster sugar
- 60 g plain flour
- 50 ml cocoa powder
- 2-2 1/2 tsp instant espresso powder
- 1 tsp vanilla sugar
- 1/2 tsp salt
- 80 g hazelnuts, roughly chopped
Chocolate ganache
- 100 g dark chocolate
- 100 g milk chocolate
- 100 ml whipping cream (38% fat)
- 25 g butter
- 2 tbsp glucose syrup
Method
Espresso brownie
- Melt the butter over a low heat, turn off the hob and stir 200 g of the chocolate into it until melted. Roughly chop the remaining 100 g, – this is folded into the batter just before it goes into the oven.
- Whisk the eggs and sugar until pale, thick and fluffy.
- Sift the flour, espresso powder, vanilla sugar, salt and cocoa into the egg mixture and fold together gently.
- Fold in the butter and chocolate mixture in a couple of additions, then finally fold the chopped nuts and chopped chocolate into the batter.
- Pour the batter into a traybake tin lined with baking paper and bake in a preheated oven for approx. 20-24 min. at 175°C, conventional oven (top and bottom heat).
- Leave the brownie to cool at room temperature before topping it with the ganache.
Chocolate ganache
- Roughly chop the chocolate and put it in a bowl.
- Heat the cream, butter and glucose syrup in a saucepan, stirring as it heats. Heat until small bubbles form around the edges.
- Pour the cream mixture over the chocolate and stir until you have a smooth, glossy ganache, which usually takes a few minutes.If some of the chocolate hasn’t melted, briefly warm the bowl over a bain-marie (a pan of barely simmering water).
- Pour the chocolate ganache over the cooled brownie, – and smooth it out with the back of a spoon.
- Leave the brownie to set in the fridge, and take it out approx. 15 minutes before serving.
Nutrition
Premium
Der skal stå tøes op😉
Kan kagen bages 2 dage før den skal bruges? Eller skal den hellere fryses ned og tørs op på dagen?
Kan man istedet for espressopulver bruge et dobbelt shot espresso?