coffee brownies

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 42
  • 200 g Butter
  • 200 g Fine dark chocolate (70% cocoa content)
  • 300 g Walnut kernels
  • 150 g Flour
  • 600 g demerara sugar
  • 2 slightly heaped tablespoons of instant espresso powder (soluble bean coffee)
  • 100 g + approx. 1 tablespoon cocoa powder
  • 3 TSP Baking Powder
  • 1 package Bourbon vanilla sugar
  • 6 Eggs (size M)
  • 250 g Fresh cream
  • 700–800 g Double cream cream cheese
  • 7-8 TABLESPOONS Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Melt the butter and let it cool down a little. Roughly chop the chocolate and walnuts. Mix flour, sugar, espresso, 100 cocoa, baking powder and vanilla sugar in a bowl. Place the eggs in a mixing bowl and whisk until creamy. Allow butter to run in and stir in. Mix in the flour mixture well with a mixing spoon. Stir in crème fraiche, then fold in chocolate and nuts.

  2. 2

    Pour the dough into a greased, floured fat pan of the oven (approx. 35 x 40 cm). Brush smooth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool in the fat pan on a cake rack. Mix cream cheese and icing sugar until creamy with the whisk of the hand mixer. Spread the cream cheese and icing sugar on the cake, dust with approx. 1 tbsp. cocoa and cut into small pieces

  3. 3

    waiting time approx. 2 hours

Nutrition Facts

KCAL
280 kcal
CARBS
22 g
FATS
19 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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