Brownies, or in this case blondies, delicious square of chocolatey goodness, the
perfect treat for chocolate lovers everywhere!
For this bake I took the original recipe and added some Crosby Coffee goodness to it. Using our Colombian bean, with its smooth caramel notes that perfectly complement the chocolate, I made two espressos. 18g of ground coffee, extracting at 25-30 seconds with a finishing weight of 36g. Alternatively you could make a small cafetière, 15g of coffee, 300g of water and 4 minutes brewing time, using 4 - 5 tablespoons of the coffee. While its baking, sit back and enjoy your Crosby Coffee brew! Find your perfect brewing gear here!
I originally tried a recipe using dark chocolate, it overpowered the coffee added to it. Instead I decided to use white chocolate, the subtle flavours of which married
perfectly with the espresso, creating a slice of chocolate heaven.
To incorporate the coffee into the recipe, I whisked in the coffee with the sugar and eggs. Adding the extra liquid I had to whisk for a bit longer to get the right
consistency. I used two espressos in the the mixture, after tasting 1 - 1 1/2 would
work fine for a delicious balance in flavours.
If you would like to try this recipe, don’t forget to pick up your bag of coffee here!
- 225g butter
- 200g white chocolate
- 175g plain flour
- ½ tsp baking powder
- 100g golden caster sugar
- 3 large eggs
- 2 tsp vanilla extract
Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
Place the coffee, sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy – this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
Add the vanilla to the melted chocolate and give it a good stir – don’t worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
By Fiona Somerville
Crosby Coffee Barista & Baker
Original recipe taken from BBC Good Food: