Espresso Brownie with Hazelnuts and Chocolate Ganache - Fudgy Cake

A recipe for a rich, dense, fudgy espresso brownie, - topped with chocolate ganache.

This recipe makes enough for a traybake tin of approx. 30×22 cm or a 24x24 cm ovenproof dish.

Course Dessert

Cuisine American, Danish

Nøgleord Brownie, New Year's dessert

Total Time 1

Servings servings

Calories 531kcal

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.

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.