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Double Chocolate Coffee Brownies With Nutella Fudge Frosting
these rich and decadent chocolate brownies are the perfect treat for a party or as a birthday cake
Ingredients
- 100 g unsalted butter
- 100 g milk chocolate
- 100 g dark chocolate 70% cocoa solids
- 4 large eggs
- 250 g caster sugar
- 100 g plain flour
- 1 tsp baking powder
- 30 g cocoa powder
- 2 tbsp coffee instant coffee
- 1 pinch salt
Frosting
- 100 g milk chocolate
- 150 g butter
- 400 g icing sugar
- 2 tbsp cocoa powder
- 3 tbsp Nutella
To Decorate
- 50 g dark chocolate
- 1 tbsp edible dried rose petals
Instructions
- Preheat oven to 180C and grease and line a square baking tin 22 x 22cm
- Melt the chocolate and butter together either in the microwave or in a bowl set above a pan of lightly simmering water
- whisk the eggs along with the sugar till light and fluffly and doubled in size
- add the melted chocolate mix to the eggs and sift in the flour, baking powder, cocoa and salt
- fold gently, turn and fold to combine. Do not over do this, be gentle
- Spoon into baking tin and bake for 25-30 minutes till it cracks on top and bounces back when pressed lightly
- cool in the tin for 10 minutes then remove and cool completely on a wire rack
The frosting
- Melt the chocolate as above
- Beat the butter and icing sugar and add the melted chocolate, cocoa powder and nutella. Add milk if too thick or more icing sugar if too loose for your liking
- slather on to the brownie base and cut like a noughts and crosses board. Two lines vertical and two horizontal. Then cut again horizontally to get 18 bars. You could cut again to get smaller cubes
Decorating
- Melt more chocolate and drizzle over the cakes
- sprinkle with edible dried rose petals
Notes
Kept in a sealed box these brownies will keep well for a few days.
You can freeze the brownie base prior to frosting
Nutrition
Calories: 349kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 57mgPotassium: 174mgFiber: 3gSugar: 45gVitamin A: 216IUCalcium: 46mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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