Rumour has it the idea to mix coffee with cocoa originated from 16th-century Venice. Four-hundred years later and it's a pairing we all associate with indulgent sweet treats. Grazie, Venezia.
Luckily for all of us, Volcano roaster and resident baking extraordinaire Claire Wallace has perfected a delicious coffee-infused brownie recipe which she's agreed to share the secrets of below. Enjoy!
Ingredients:
For the salted coffee caramel
150g caster Sugar
25g unsalted butter
125ml double cream (and extra to top as necessary)
25g Firehouse Blend coffee beans
Generous pinch flaky sea salt
For the brownies
300g unsalted butter, diced
225g caster sugar
225g light brown sugar
175g high quality cocoa powder
1/2 tsp sea salt
1 tsp vanilla extract
4 large eggs
140g plain flour
Method:
Salted Coffee Caramel
- Crack the coffee beans in a mortar and pestle, add to the cream and allow to infuse overnight. Don’t grind the beans too fine as they won't strain out!
- The next day, strain the cream into a measuring jug and check how much remains. Top up until you're at 125ml again.
- Add the sugar to a pan over medium heat until melted and dark brown, careful not to boil.
- Add the butter and whisk.
- Add the coffee cream, whisking as you go - it will bubble up, so be careful!
- Once completely combined and smooth, remove from the heat and add a hefty pinch of flaky salt. Set aside to cool.
- In a medium saucepan over a low heat, melt the cocoa, vanilla, butter and salt together until smooth. Set aside to cool slightly.
- Whisk together the eggs and the sugar until pale and slightly fluffy.
- Add the cocoa mixture to the eggs and whisk to combine.
- Fold in the flour until combined.
- Line a 9 x 13 tray and pour the brownie mixture into it. Dollop spoonfuls of the coffee caramel on top.
- Bake at 180C / gas mark 4 for 25-30 minutes, or until a skewer inserted into the brownie comes out with a few moist crumbs.
- Allow to cool before slicing and serving!
