Chocolate by Jennifer Donovan

Author:Jennifer Donovan
Language: eng
Format: epub, azw3
Tags: Chocolate: Heavenly Recipes for Desserts, Cakes and other Divine Treats
ISBN: 9781848991491
Publisher: Watkins Media
Published: 2013-09-27T16:00:00+00:00

Cappuccino brownies

PREPARATION TIME 20 minutes COOKING TIME 20–25 minutes MAKES 12 brownies

175g/6oz butter, chopped, plus extra for greasing

2 tbsp cocoa powder

2 tsp instant coffee granules

250g/9oz/1 cup plus 4 tsp caster sugar

2 eggs, lightly beaten

1 tsp vanilla essence

150g/5½oz/1 cup plus 2 tbsp plain flour

1 recipe quantity White Chocolate Frosting (see page 201)

1 tbsp cocoa powder, sifted

1 Preheat the oven to 180˚C/350˚F/gas 4. Grease a shallow 23cm/9in square tin with butter and line the base with baking paper, leaving some hanging over the edges to make removing the brownies easier.

2 In a small saucepan, heat the butter with the cocoa, coffee and sugar over a low heat until just melted, remove from the heat and set aside to cool. When cool, add the eggs, vanilla essence and flour, and stir with a wooden spoon until just combined. Pour into the prepared tin.

3 Bake in the hot oven for 15–20 minutes, or until the brownie is firm around the edges and still slightly soft in the middle. Remove from the oven and leave in the tin to cool completely.

4 To ice the brownie, use a palette knife to spread the white chocolate frosting over the top. Sprinkle with the cocoa, then cut into 12 squares.

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