Espresso Truffle Brownies

Ingredients: 

Fudgy Chocolate Brownies

• 1 cup unsalted butter
• 1 tbsp cocoa powder, extra for dusting your baking pan
• 12 ounces good quality semisweet chocolate chips
• ¼ cup freshly brewed espresso
• 1 tbsp vanilla extract
• 1¼ cups light brown sugar
• 4 large eggs
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup almonds, toasted, cooled and coarsely ground

Espresso Chocolate Ganache

• 1 cup heavy/whipping cream
• 4 tsp instant espresso powder
• 1 tbsp corn syrup
• 10 ounces good quality semisweet chocolate chips

Instructions:

Fudgy Chocolate Brownies

1. Preheat oven to 350° F.
2. Grease 8×8 baking pan with non-stick baking/cooking spray (or butter). Line a parchment paper with hanging on the sides (for easier removal later) and spray again with non-stick spray. Dust with cocoa powder and tap off any excess.
3. In a bowl, sift flour and salt. Set aside.
4. Over a low heat, melt together chocolate and butter in a large bowl over a saucepan with simmering water. (Make sure the bottom of the bowl doesn’t touch the water). Remove from heat.
5. In a jug, combine brewed espresso, cocoa and vanilla extract until dissolved. Pour into the melted chocolate and mix.
6. Add the sugar and mix until well combined.
7. Add eggs one at a time, mixing after each addition.
8. Add the sifted flour-salt mixture to the chocolate mixture, slowly while mixing to combine.
9. Add in ground almonds. Mix just until combined.
10. Pour the batter into your prepared pan and bake for 35-45 minutes until a toothpick inserted in the middles comes out with crumbs (not wet batter).
11. Transfer to a cooling rack and allow to cool completely.

Espresso Chocolate Ganache

1. Place chocolate in a heatproof bowl. Set aside.
2. In a small saucepan, bring heavy cream and espresso powder on a simmer. Remove from heat and cover. Let stand for 30 minutes.
3. Using a coffee filter or a thin cloth or fine sieve, strain the mixture into a new saucepan.
4. Add corn syrup. Over a medium heat, return the saucepan to the stove and bring again to a simmer while stirring. Remove from heat and pour the cream mixture over the chocolate. Do not mix yet – let stand for 2 minutes.
5. Using a whisk or spatula, give the chocolate and the cream a good mix until glossy.
6. Pour the ganache over the cooled brownies (make sure the brownies has cooled completely). Using an offset spatula or the back of your spoon, spread to cover completely. Let stand at room temperature until the ganache has set, about 3 hours.
7. This can be served with whipped cream topped on each cut of brownie. If you fancy, you can add espresso bean on top of the whipped cream. 😀

Notes:

To cut: dip your knife in hot water and wipe dry after every cut.

Source recipe: Espresso Truffle Brownies by Grace’s Sweet Life