Deeply dark espresso brownies

These brownies were created in response to another recipe – Nigella’s  no churn salted caramel bourbon ice cream

Whilst certainly very delicious, on making for the first time for a dinner party I found it incredibly sweet – and felt it needed something darker and more bitter to cut through.

So I’ve adapted my Best Brownies recipe to create something much more adult – which pairs perfectly with a dollop of sweet salted caramel ice cream – if not Nigella’s, then a shop bought tub will work just as well.


285g softened butter

370g caster sugar

65g cocoa powder

20g barista style instant coffee (I use Nescafe Azera)

115g plain flour

4 eggs

1 tsp baking powder

100g 70 % dark chocolate – chopped

100g dark chocolate with coffee – chopped (I used Montezumas Bean Machine)


Preheat the oven to 180 and grease and line a 20 x 30 cm roasting tin

Put all the ingredients into a bowl and mix well with an electric hand-mixer until batter lightens in colour considerably.

Pour the batter into the tin, and smooth over.

Bake in the oven for 30-40 minutes until the top is crispy and cracking but with a slight wobble underneath.

Allow to cool in the tin and then cut into squares.

Serve warm with a good dollop of salted caramel ice cream on top.

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