Photo: Natalie Levin
One of my favorite flavors combination is coffee and chocolate. I can’t really decide whether I prefer white or dark chocolate with my coffee – both simply make a delicious combo.
These coffee brownies combine all three of them – dark chocolate brownies with coffee and white chocolate chips. They are so easy to make, chocolatey, rich, melt in your mouth and simply perfect for hosting!
Photo: Natalie Levin
Coffee Brownies with White Chocolate Chips
For the coffee brownies:
- 200 grams dark chocolate
- 150 grams (3/4 cup) butter
- 150 grams (3/4 cup) sugar
- 3 large eggs
- 30 ml. (2 tbsp.) espresso
- 1 tbsp. coffee liqueur
- Pinch of salt
- 120 grams (about 1 cup) all-purpose flour
- 100 grams (1/2 cup) white chocolate chips
- Preheat oven to 175c degrees.
- In a large bowl put dark chocolate and butter and melt in a microwave or over double boiler.
- Add the sugar and beat well.
- Add the eggs one at a time, whisking between additions, than add espresso, liqueur and salt and beat until mixture is smooth.
- Sift in the flour and fold in gently using a spatula until incorporated.
- Add chocolate chips and stir until disperse in the batter.
- Transfer the mixture into a greased pan and flatten the top.
- Bake for about 20-24 minutes, or until the edges are set and the center is still a bit soft.
- Cool completely at room temperature, but into squares and serve.
- Instead of chocolate chips you can use chopped nuts.
- If you do not have an espresso machine you can prepare coffee extract by mixing a tablespoon of instant coffee (preferably granulated) with 3-4 tablespoons of boiling water.
- Keep the brownies in a sealed container at room temperature for up to a week.
- The brownies can be frozen for up to a month.
Photo: Natalie Levin
Photo: Natalie Levin