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
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.