Indulge in our delicious brownie recipe infused with coffee and fresh raspberries…
One of life’s greatest, chocolatey luxuries- the chocolate brownie. Gooey and crumbly and rich and delicious, there’s little which can really compare. We’ve decided to take the traditional chocolate brownie and add a little twist to make it that little bit more delicious. Here’s our coffee and raspberry brownie, ideal for after dinner indulgence or a tea time treat. Why not try served with a dash of clotted cream ice cream or drizzled with melted chocolate at your next dinner party?
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Ingredients
- 270g Dark chocolate
- 240g Caster sugar
- 220g Plain flour
- 180g Butter
- 3 large eggs
- I tsp Vanilla essence
- 1 Gourmesso espresso capsule brewed and cooled
- 100g raspberries
Method
- Preheat the over to 160C, gas mark 5
- Grease a baking tray and put to one side
- Melt the butter in a saucepan
- Add the chocolate and stir until completely melted
- Remove from the heat
- In a separate bowl, mix the sugar and vanilla together
- Add in the eggs to the sugar and vanilla bowl and mix well
- Mix the two bowls together so you have one mix
- Add 2 tablespoons of your Gourmesso capsule brew
- Add in the flour and mix together
- Pour into the baking tin and ensure the mixture is evenly distributed
- Scatter the raspberries over the top
- Bake in the middle shelf of the oven for 35 minutes or until firm
- Leave to cool on a cooling rack
- Divide the brownie into 20 pieces
Let us know how you get on and send us your photos of your creations to info@seeninthecity.co.uk or tag us on twitter and instagram…
