Coffee or chocolate lovers around here ? Well, this one’s for you ! I think this recipe is yet THE most exciting one on the blog and by far the most delicious ! And there are good reasons for this: first, it’s brownie, second, it’s chocolate-flavoured and finally, there’s coffee in there, who could say no to this? Yes, you read this correctly, there’s real coffee sneaking in this recipe and trust me that’s the most incredible dessert (or breakfast/snack) ever. I love brownies but always face issues with it as it’s either too sweet, too greasy and usually, the chocolate isn’t strong which isn’t very satisfying to me. So, I’ve decided I should come up with a fully re-invented recipe and went for a coffee flavoured brownie which is a common but literally my favourite combination with chocolate!
For this recipe, I haven’t used instant but real coffee both ground and liquid. Because, it’s a coffee brownie, so either there’s coffee, either there’s not at all 🙂 For the liquid coffee, I have used a ristretto pod and made just the quantity I needed (about 1/3 or 1/4 or an espresso cup). I went for a pure arabica ground coffee, origin Mexico, strength 6 and organic. I’d say it’s even more important to go for an organic ground coffee as you’ll just add it to the batter as it is. The proportions mentioned in the recipe below make the cake just so flavoured with coffee and it will develop it’s taste even more on the following days, so don’t eat it all at once 🙂
If you didn’t guess that yet, I’m a total coffee lover! I have always loved the taste of coffee, so much that my mom used to make me some decaffeinated instant coffee for breakfast at like 6 or 7 years old. Later, I started having real coffee in the morning and this was the only way I’d see a day start correctly. I still love coffee now, but reduced drastically my consumption since a few months after realising that I was having way too much coffee (usually about 5 a day, yes that’s more supposed to be for veggies), just because it became a habit / need, not because I actually wanted to have one. Well, the good thing in this is that I have coffee dark so I wasn’t adding up any sugar or fats to this across the day.
Apart from getting to this stage of just being conscious that it’s not a pleasure to have coffee, rather a necessity, I have researched a lot about the impacts that coffee has on your health and life which finished to convince me I should slow down on my daily caffeine intakes, here are some of the reasons that really made sense when I read through it:
- Increases stress and anxiety: coffee increases stress hormones which will make you more subjected to anxiety and will also make you create insulin, ultimately having negative effects on your blood sugar natural control.
- It’s very acidic: coffee unlike tea is associated with digestive issues and stomach pains because of it’s high acidity which negatively impacts the balance of your gut flora
- It impacts sleep: I was listening to a captivating Deliciously Ella podcast the other day about “Why we Sleep” where Matthew Walker explains how caffeine has a long duration of action and decreases our deep sleep. He suggests to stop any type of caffeine 12 to 14 hours before going to bed !
I’m not saying that coffee is all bad here or you should stop having coffee, and it’s not my case at all but it can be really good to consider rethinking the way you consume it if you’re having troubles sleeping, if you feel nervous or just think you’re having too much. Right now, as I’m not in peak stressful situation I barely have coffee at all. I’d say not even once a week, though my actual goal is not to exceed 1 coffee a day and only early morning. Same goes with tea, as it’s also a type of excipient so I have replaced a lot of my drinks with infused waters or infusions.
I could really go on on this topic which I found absolutely fascinating but it might be time for you to scroll down and make this crazy delicious and caffeinated brownie ! This is such a nice way to have you daily coffee 🙂
RECIPE for 8 portions
Prep time: 15 minutes Cook time: 25 minutes
You will need:
- 2 eggs
- 130g butter
- 60g sugar
- 70g whole-wheat flour (type 55)
- 1/2 tsp baking powder
- 2 tbsp coffee (liquid)
- 1 tbsp ground coffee (≃ 6g)
- 100g dark chocolate
- 2 tbsp chocolate powder (≃ 20g)
- 30g chopped almonds (pecans, walnuts, hazelnuts work too)
- A pinch of salt
- 2 chocolate squares
- 1/2 tsp coconut oil
- Silvered almonds
Preheat the oven to 180°C.
Over a low heat, melt the butter and dark chocolate together.
While it melts, whisk together in a bowl the eggs and sugar together energetically until the sugar dissolves. Then add the 2 tablespoons or liquid coffee and whisk again.
Pour the butter and chocolate in the bowl and whisk until well combine.
Then add the dry ingredients gradually: whole-wheat flour, baking powder, ground coffee, chocolate powder and pinch of salt; regularly whisk the batter until everything is well combined.
Finally add the chopped almonds (or other nuts you want) and give the batter a small mix.
Pour the batter in a baking pan with parchment paper and cook for about 25 minutes.
Take the brownie out and let sit for at least you few minutes.
If you wish to top the brownie up, melt 2 pieces of chocolate with half a tablespoon coconut oil and drizzle some over the cake. Sprinkle some silvered almonds and this is done !