I made these for Ed, our old flatmate, on his birthday. He likes coffee and good chocolate, so when I stumbled upon this recipe for Mocha Fudge Brownies, it seemed like the gods were trying to tell me something. Unfortunately, I didn’t quite have enough time to let the chocolate set properly (or even to take a decent photograph, as the above attests), so the results were pretty gooey. Forks would have been appropriate. However, Ed, being a clever sort of fellow, told me he later froze the remains that hadn’t been devoured at his party. I can only imagine that the resulting ice-cream sandwich-like treat must have been heaven- like a coffee flavoured frozen mars bar. A tip!
Mocha Choc Brownies
90g good quality chocolate (at least 60% cocoa solids)
170g dark brown sugar
3 tbsp coffee-flavoured liqueur or very strong espresso
1 tsp vanilla
100g plain four
2 tbsp 100% cocoa powder
1/2 tsp salt
75g butter, softened
260g icing sugar
2 tbsp coffee-flavoured liqueur like Tia Maria
2 tbsp very strong espresso
120 ml whipping cream
1 tsp golden syrup
160g good quality chocolate (at least 60% cocoa solids)
1. Heat the oven to 175 degrees C. Line a square tin with baking paper and grease.
2. To make the brownies, melt the chocolate and butter in a bowl over a pan of simmering water. Leave to cool while you combine the brown sugar, eggs, liqueur or coffee and vanilla in a small bowl.
3. Add this to the cooled melted chocolate. Stir in the flour, cocoa and salt, whisking until you have a smooth, thick batter.
4. Pour into your prepared tin and smooth the top to even out. Bake in the oven for about 20-25 minutes.
5. Leave the cake to cool while you make the frosting. Beat the butter, icing sugar and coffee flavour in a medium sized bowl. Use an electric mixer if you have one. You can adjust the flavouring if you like, adding more coffee or sugar. Put in the fridge for at least an hour.
6. To make the chocolate glaze, combine the syrup, cream and chocolate in another bain marie. Stir until the chocolate has melted and all the ingredients have combined to form a shiny, smooth mixture.
7. Once the brownies have completely cooled, frost with the coffee icing. Refrigerate until set. Finally, carefully spread over the glaze to form three layers- brownie, frosting, glaze. Pop in the fridge until ready to serve.