Your Cart


Subscribe to our newsletter to get our biggest deals straight into your inbox


Espresso Chocolate Brownies

Posted on July 9, 2015

These most amazing moist and chocolaty espresso chocolate brownies have a slight coffee taste for a sophisticated version of the beloved treat. Served with vanilla ice-cream and chocolate sauce on top - a stunning dessert for any occasion.


For the Brownies:
  • 200g good-quality dark chocolate, broken into pieces
  • 125g butter
  • 1 cup brown sugar
  • 1/3 cup light olive oil
  • 3 eggs, lightly beaten
  • 2 tablespoons strongly brewed espresso coffee. We recommend to run a short shot of our Mocha Java blend.
  • 1/2 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa powder
  • 1 litre vanilla ice-cream, to serve
For the Chocolate Sauce:
  • 200g good-quality dark chocolate, broken into pieces
  • 200ml thickened cream
  1. Preheat oven to 180°C. Grease a 3cm-deep, 16cm x 25cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Place chocolate and butter in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until almost melted. Stir with a metal spoon until smooth. Add brown sugar and oil. Stir to combine. Whisk in eggs and coffee.
  3. Sift flour, baking powder and cocoa together over chocolate mixture. Using a large metal spoon, gently fold mixture (be careful not to over-mix). Pour into prepared pan. Bake for 40 minutes or until top begins to crack. Remove from oven and set aside for 30 minutes.
  4. Make chocolate sauce: Meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
  5. Cut brownies and place in serving bowls. Top with 1 scoop of ice-cream and drizzle with chocolate sauce. Serve.