Coffee lovers will go crazy over these thick, fudgy brownies loaded with freshly brewed espresso.
Happy International Coffee Day!
Every day is coffee day of course. Honestly, I would not survive without my daily dose of coffee.
Well, I would of course. But thankfully, I don’t have to.
So how best to celebrate International Coffee Day?
Raise a mug of your usual latte? Too lame.
Go for a more exotic coffee drink like a Horchata from Mexico? Or even a boozy coffee like an Irish Coffee?
Better already.
But guys, this year I have something even more delicious up my sleeve.
I made coffee brownies. With a large dose of dark, strong, freshly brewed espresso. And a little bit of red wine too. After all, it’s a special occasion. And I am sharing the recipe with you!
Adding coffee (or espresso) to the batter actually enhances the flavour of the chocolate. The result will be brownies that will be much richer in taste.
Did you know coffee was even used as a currency in some ancient civilizations?
Launched six years ago, on 1st October 2015 to celebrate coffee around the world, International Coffee Day now sees a range of events taking place around the world. Importantly, the day goes beyond celebrating coffee. The intention is to promote fair trade coffee and raise awareness of the difficult conditions many coffee growers and farm workers still face globally.
Are you a coffee lover too? So be sure to make a point and buy ethically grown coffee to support coffee workers earning a fair wage and working in safe, ethical labour conditions.
Recipe: Coffee Brownies
For a baking pan of 20×20 cm
200 g dark chocolate, chopped
125 g butter
1 large tablespoon cocoa powder
250 g sugar
3 eggs
150 g all-purpose flour
125 ml freshly brewed espresso
50 ml red wine
100 g walnuts, coarsely chopped
Method
Prepare the espresso, then set aside to let cool.
Preheat oven to 180°C.
Line a baking sheet with baking paper.
Melt butter and chocolate over a pot of simmering water. When the chocolate has completely melted, take from heat.
Add cocoa powder and sugar and mix until fully incorporated, then add eggs one at the time. Finally, add flour, espresso, and wine in altering turns.
Pour into the baking pan, then top of with walnuts.
Bake for 40-45 minutes.
Carrots and Tigers 