Espresso No-Tini Brownies

Ingredients

  • 350g Callebaut 811 Dark Chocolate (SCC1501)
  • 250g Butter
  • 3 Eggs
  • 1 Egg Yolk
  • 225g Caster Sugar
  • 2 Tsps Vanilla Extract (SCF0510)
  • 1 Tsp Coffee Flavour Oil (SCF0681)
  • Pinch of Salt
  • 65g Plain Flour
  • 60g Extra Brute Cocoa Powder (SCC1459)

Method

These rich and fudgy chocolate brownies taste phenomenal with a splash of cream, lifting the indulgent chocolate and bold coffee flavour. Serve however you like, but we love the look of these brownies stacked in a cocktail glass as a fun dessert!

Recipe courtesy of Callebaut

How to Make Espresso No-Tini Brownies:

Ingredients:

  • 350g Callebaut 811 Dark Chocolate
  • 250g Butter
  • 3 Eggs
  • 1 Egg Yolk
  • 225 Caster Sugar
  • 2 tsps Vanilla  Extract
  • 1 tsp Coffee Flavouring Oil
  • Pinch of Salt
  • 65g Plain Flour
  • 60g Cocoa Powder

Method:

  1. Melt the butter and 250g of the chocolate callets together
  2. In a separate bowl, whisk the eggs, sugar, vanilla essence, coffee flavouring and salt together
  3. Combine the wet ingredients and fold in the flour, cocoa powder and 100g of chocolate callets
  4. Pour the batter into a lined 20cm square tin and bake for 45 minutes at 140°C
  5. Cut into squares and serve stacked in a cocktail glass with cream

Enjoyed this recipe? Make it gluten free by swapping the plain flour for gluten-free flour or ground almonds.

Approximate costs

£11.54
Makes 18 Brownies
£0.64
Per Brownie
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.