Irish Coffee Brownies with Whiskey Cream
We’ve had a few brownies in our day but these might just the best we’ve ever tasted. So rich and decadent with the perfect amount of cake to fudgy ratio.
- Serves: 6-8 |
- Difficulty: a little effort
- Prep Time : 15 mins |
- Cook Time : 30 mins
200 g good quality (at least 70%) dark chocolate
250 g butter
1 C (250 ml) brown sugar
¼ C (60 ml) strongly brewed vida e caffè Estrela coffee
1 Tbsp (15 ml) coffee, finely ground
1 tsp (5 ml) vanilla extract
½ tsp (2,5 ml) salt
3 large eggs
1 C (250 ml) cake flour
1 C (250 ml) fresh cream
2 tsp (10 ml) icing sugar
Preheat the oven to 180 °C.
Break the chocolate into small pieces and place it into a large glass bowl with the butter. Pop the bowl into the microwave and whizz it until the chocolate begins to melt. Give it a stir every now and then and keep going until the chocolate and butter are melted. Whisk well to combine.
Whisk in the sugar, coffee, coffee grounds, vanilla, and salt and mix well to combine. Whisk in the eggs one at a time and then whisk in the flour. Give the mixture a final whisk but just enough to combine the ingredients into a semi-smooth batter.
Grease your baking ramekins with butter or line a baking tray with baking paper and pour in the brownie batter. Bake at 180 °C for 30 minutes.
To test if the brownies are done, stick a cake tester or toothpick into the middle and it should come out slightly gooey. The brownies will firm up as they cool. The trick is not to cook them all the way through, as you want a fudgy texture in the centre.
Pour the cream into a large bowl then add the whiskey and sugar. Whisk with an electric whisk until semi-stiff peaks form. Serve the warm brownies with hefty dollops of whiskey cream.