Question: How can you make a tray of gooey-centred, crispy-edged, fudgily dense, deeply chocolatey brownies even better?
Answer: Stud them with sweet, vanilla-scented chunks of white chocolate, lace them with dark, rich black coffee, and scatter them with crunchy, aromatic coffee beans.
This recipe is for all of you who can’t resist the sweet-bitter sugar-crunch contrast of a chocolate covered coffee bean. Who crave that luscious combination of bracing caffeine and comforting chocolate. Who revel in the pleasure of the crisp crust of a chocolate brownie giving way to the dense, fudge-like centre, but who like their brownies a little darker, a little different, a little more intense than your average.
These are everything you want from a chocolate brownie, but given added depth with a generous dose of strong black coffee. There’s melted butter and chocolate, laced with a heady shot of the dark stuff, a good dash of cocoa for extra richness, and white chocolate chips to balance the bitterness of the coffee.
I decorate these with scattered cocoa beans because they look pretty and because the bitter crunch works well with the intensely gooey centre of the brownies, but you could leave them off if you’re not a fan. Equally, you can leave out the coffee if you just want to make a darn good chocolate brownie.