Coffee & chocolate. Is there anything else we reeeaaaaally need in life?
Maybe sunshine and ice cream 😉
This recipe is based on a dense fudgy sticky brownie made not too sweet with just the right amount of sugar with dark chocolate (60-70%) and bold espresso coffee grounds to boost that bittersweet intensity.
Sea salt (of course!) really helps here too because:
salt + chocolate = delicious
AND
salt + coffee = delicious x 2
The latte part comes in the form of a coffee white chocolate swirl that is so creamy and so luscious you will want to blend these up in your blender and drink them for breakfast!
The thing with white chocolate is that there are a lot of impostors out there. Look at the ingredient list - if you see any fat other than cocoa butter, stay away! Hydrogenated oil, palm oil, even butterfat are cheap alternatives to cocoa butter and produce an inferior product with poor melting properties and less than pleasant flavour.
I hope you try these and love them as much as I do! If you are a coffee lover, then I know you're already sold 😉
Mocha Latte Fudge Brownies
Ingredients
Brownie batter:
- â…“ cup 75g unsalted butter
- 6 oz 170g semisweet chocolate (50% cocoa), coarsely chopped
- 2 teaspoon espresso coffee grounds
- 2 large eggs at room temperature
- ¾ cup 150g granulated sugar
- ¼ teaspoon salt
- ½ cup 71g all-purpose flour
Coffee Cream Swirl:
- 2 oz 56g pure white chocolate, chopped
- 1 tablespoon 15ml 35% whipping cream
- ½ teaspoon espresso powder
- 1 teaspoon flaked sea salt for sprinkling
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.
- Melt together butter and chocolate either in a saucepan over very low heat or in the microwave with frequent stirring until smooth.
- In a large bowl, combine eggs, sugar, salt and espresso powder and whisk vigorously for 20 seconds until well blended and smooth. Whisk in warm melted chocolate mixture. Sprinkle in the flour and stir it through.
- To make the mocha swirl, combine white chocolate, cream and espresso powder in a bowl and microwave until melted. Stir until smooth.
- Pour the batter into your prepared pan and spread it out evenly. Dollop white chocolate mixture over batter and swirl through the batter. Bake for 20-25 minutes, or until slightly puffed and a skewer inserted into the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely in the pan.
Junturi
Hi instead of whipping cream can i use double (heavy) cream?
christina.marsigliese
Hi Junturi! Yes, that will be fine to use in the swirl.
Mary
Hey! For the topping, can I use instant coffee granules because that’s the only thing I have on hand. How will the taste be different and will it also bake differently?
christina.marsigliese
Hi Mary, yes that will work!
Walter
The title of this recipe made me stop to look! Chocolate and coffee? Yes!
One quick question: Is espresso coffee grounds the same thing as espresso powder? Thanks!
christina.marsigliese
Hi Walter! You can use either! But in this recipe I actually used ground espresso coffee beans.
Jessica
Should I use semi sweet 50% or dark chocolate 60%-70%. The recipe says to use semi-sweet chocolate but in the post you said to use dark chocolate.
christina.marsigliese
Hi Jessica, both will work in this recipe!
Tara Kemp
Perfect brownies for latte lovers! Fudgy with a sweet coffee kick!
christina.marsigliese
Thanks Tara! I'm such a coffee + chocolate addict 😉