Recipe | Dark choc, espresso, walnut + sea salt brownies






So we recently decided we should bake something that included coffee to use up our coffee grounds that we don't use. Straight away dark chocolate and flakey sea salt came to mind. When it came down to it, I ended up using a few tablespoons of the coffee grounds so really it was just an excuse to make brownies. Not normally with the espresso, this is a recipe my mother often made for us growing up. I have fond memories of eating these 'brownies' in every country that we have lived in. They aren't your classic brownies, I much prefer these to your more traditional, cakey brownie.

The walnuts make them deliciously crunchy and every time I bite into one of the chocolate chunks I want to cry of happiness - yeah, they're pretty good.. Dark chocolate, walnuts and salt are one of life's best combinations and the espresso shot subtly adds to this.

I have loved moving around and living in so many wonderful places but I have to say, the worst thing about moving is packing and unpacking hundreds of boxes. Along with this, comes with knowing you have something but having no idea where it is. Usually, this recipe is made in a square tin but due to still having a room of unpacked boxes, I couldn't find it and decided to turn to one of our trusty cast iron skillets (I do love them). I have to say, I think it's quite a fun way to serve these brownies. Would be even better with a few scoops of an espresso or salted caramel flavoured ice cream on top melting as it sits on the warm cake of brownies..

We enjoyed these on a very rainy and cold day with a flat white in hand - life is pretty damn good. Luckily we have friends coming to stay this weekend to eat the rest and save me from devouring the whole lot..

Dark choc, espresso, walnut + sea salt brownies
110g butter, softened
1 egg
1 c brown sugar (see note)
1 c self raising flour
1/2 tsp sea salt
1 double shot of coffee
180g 70% good quality chocolate, roughly chopped
1 c walnuts, roughly chopped

Pre heat the oven to 180C.

Blend butter, egg and sugar in blender or with a whisk until smooth.
Add in flour, salt and coffee and blend further until just combined.
Stir in chocolate and nuts.
Pour mixture into pan (or cast iron skillet..) and bake for 30 minutes or until golden.

Serve warm with ice cream or munch on for up to a week.
Happy Friday x

NOTE | The original recipe has 1 cup of sugar but I only used 1/2 cup because I like things less sweet and this made for a more bittersweet flavour

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