Coffee Brownies
Healthy, because
Even smarter
This coffee-chocolate cake is certainly not one of the healthiest recipes, but we are allowed to nibble from time to time. After all, the cocoa it contains is able to stabilise high blood pressure and can calm irritated nerves.
If you want to save some sugar, prepare the icing for the cake with 150 g of dark chocolate. For this, melt it over a water bath and pour it over the cake. Garnish with nuts and coffee beans and enjoy.
Ingredients
- For the dough
- 100 grams softened butter
- 125 grams sugar
- 4 eggs
- 8 Tbsps Coffee (strongly brewed, cold)
- 200 grams Pastry flour
- 2 tsps Baking powder
- 2 Tbsps cornstarch
- For the chocolate cream
- 250 milliliters milk
- 1 packet Chocolate pudding powder to cook for 500 ml of milk (approximately 2 cups)
- 4 Tbsps sugar
- 100 grams softened butter
- 2 packets Vanilla sugar
- 80 grams chopped almonds
- For the topping
- 1 Tbsp butter
- 180 grams powdered sugar
- 4 Tbsps Cocoa
- For decorating
- 3 Tbsps powdered sugar
- 2 splashes lemon juice
- 3 Tbsps chopped almonds
- 50 grams Mocha bean
- Parchment paper (for the pan)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Beat the butter and sugar until creamy. Separately add the eggs while stirring, then stir in the coffee. Mix the flour with the baking powder and cornstarch and fold into the dough.
Pour batter into the pan and smooth. Bake 25-30 minutes on the middle rack. Partly cooled, remove from the tin, remove the baking paper. Let cool completely on a wire rack.
For the chocolate cream: Mix the milk with the pudding powder and sugar and cook according to the package directions. All to cool to room temperature. Mix the butter with vanilla sugar and almonds and stir into the chocolate pudding.
Cut the cake twice horizontally to form three layers. Spread half the chocolate cream onto the lowest layer.
Put the second layer on the cream, then spread the second half of the chocolate cream on it. Put the third layer on top.
For the topping: Melt the butter.
Mix the powdered sugar and cocoa with 5 tablespoons of water into a thick paste. Stir with the melted butter until smooth. Spread evenly onto the top of the brownies. Refrigerate for 2 hours.
For decorating: Mix the powdered sugar with the lemon juice and fill into a freezer bag. Cut off a tiny corner and pipe onto the brownies in a decorative design.
Serve sprinkled with chopped almonds and garnished with mocha beans.
