Quick coffee brownies
Hanli’s ridiculously easy and inexpensive chocolate cake recipe is perfect for brownies. I’ve added coffee for a flavour twist. And you can even try a low-carb version (see tip, below right).
QUICK COFFEE BROWNIES
I halved the original recipe, replaced the water with strong coffee and added dark chocolate and nuts. You can mix a batch in a matter of minutes and the brownies bake in 15 minutes or less. Don’t bake for too long or they’ll lose that lovely gooey brownie centre. They aren’t sweet but have that typical dark chocolate taste – heavenly with the coffee flavour!
MAKES ABOUT 24 BROWNIES Preparation time: 10 min Baking time: 12-15 min
250 ml (1 c) cake flour 10 ml (2 t) baking powder 3 ml (generous ½ t) bicarbonate of soda 45-60 ml (3-4 T) cocoa powder salt 125 ml (½ c) fine coconut 80 ml (¹⁄₃ c) sugar 250 ml (1 c) strong coffee, made with 30 ml
(2 T) espresso coffee granules 125 ml (½ c) oil 5 ml (1 t) vanilla essence 30 ml (2 T) brown vinegar 100 g dark chocolate, chopped 100 g chopped pecan nuts cocoa powder for dusting
Preheat the oven to 190 °C. Grease a 20 cm square baking tin and line with baking paper. 1 Sift together the flour, baking powder, bicarbonate of soda, cocoa powder and salt. Add the coconut and sugar. 2 Mix the coffee mixture, oil, vanilla essence and vinegar and add to the dry ingredients. Stir with a fork until well combined. 3 Stir in the chocolate and nuts. 4 Pour the batter into the prepared baking tin and bake for 12-15 minutes or until just done but still moist. Dust with cocoa powder.
Cupcakes: Line the hollows of a muffin tin with paper cupcake cases and spoon in the batter. Bake for about 15 minutes or until done (a skewer inserted into the middle should come out clean). Top with chocolate butter icing or ganache (see recipes on page 22). Decorate with edible glitter.
I do enjoy a good brownie with a cup of coffee after a meal