This week, to celebrate another year of blogging, Lucy is sharing a recipe for a tasty new mocha based treat.
I have been writing Lucy Loves for nearly 3 years now. Oh how time flies when you’re having fun. And I am having fun. Someone asked me recently why I write a food blog when it doesn’t really make any money. After I thought for a moment and pushed aside the feelings of bitterness that I am not quite at the Deliciously Ella stage yet, I replied that I write a food blog because I love it. I love finding recipes to share, I love eating them and I love writing about them. Most of all I love hearing from you. Comments on the blog, stopping me in the supermarket or when walking the dog, hearing that people are making and loving my ramblings, makes it more than worth my while. So, to mark another anniversary I thought I would go back to the start and share another brownie recipe with you. Brownies were, for me, where my recipe sharing days started so let’s sling these Iced Espresso Brownies into the ring.
I have made so many brownies over the years, I feared I may never eat another one again. It sounds strange not to love brownies, but I would just prefer to eat something else. Until now. These Iced Espresso Brownies are quite a different story. They are rich, feisty with a generous layer of coffee icing. With an optional handful of chocolate chips these are decadent and stylish. I have made these at least once a week for the last 6 weeks, shared them and even posted a batch to a lovely friend who needed a boost, and the response has been wonderful. The big hit of coffee, both in the brownie and the icing, takes these baked goods into a new realm. Not all brownies are the same it transpires and these have been quite the diet breaker for me. And all thanks to the super helpful All Recipes, God love them.
These Iced Espresso Brownies are the new generation of brownies. Or at least I like these ones much more than the regular type. I do love a strong coffee and chocolate. As it turns out, mix them up in a bowl, ice them and they make the most delicious bedfellows.
This recipe will feature on Lucy Loves later this week.
Iced Espresso Brownies Recipe
Makes around 30 brownies, depending on how big or small you cut your squares
You will need a lined 9inch x 13inch baking tray
- 225g butter
- 100g cocoa powder
- 400g caster sugar
- 5 teaspoons instant espresso powder, or 5 teaspoons instant coffee granules mixed with boiling water
- 4 eggs
- 130g plain flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 150g chocolate chips, I used dark-ish ones, optional
- Espresso Icing
- 110g soft butter
- 1 teaspoon vanilla extract
- 260g icing sugar
- 1 heaped tablespoon espresso coffee powder or 1 tablespoon instant coffee granules mixed with 2 tablespoons milk
- A dusting of cocoa powder and chocolate coffee beans to decorate
Pre heat your oven to 160 degrees fan assisted and line your 9 x 13 inch baking tray.
Take a large bowl and either microwave the butter or place the bowl over a pan of simmering water until melted. Whisk in the cocoa, sugar, eggs and coffee powder or granules mixed with water. Fold in the vanilla extract, plain flour and salt then finally mix in the optional chocolate chips.
Pour the mixture into a lined baking tray and put in the pre heated oven for 25 to 30 minutes or until the brownies are firm to the touch, browning at the edges yet still slightly soft and fudgy in the middle. Leave to cool completely.
While they are cooking, get on with the buttercream. In a stand mixer or bowl with a spoon beat the soft butter with the icing sugar, vanilla and the instant espresso or coffee granules blended with milk. Beat until smooth, adding more milk if need to be to reach a spreadable consistency.
When the brownies are cool, remove from the tin and spread with the coffee icing, fashioning a smooth, even layer. Dust with cocoa powder then cut into squares. Decorate each square with a chocolate coffee bean, if you like. These will keep for 3 to 4 days in a cool place or in the fridge if warm.