This is a favourite recipe from the Montville Coffee Cafe at the Big Pineapple and it's a recipe we come back to time and time again for our coffee and food pairing workshops. Nothing beats the decadence of this double choc brownie, and when it's teamed with bold coffee it makes for a match made in chocolate heaven.
(Makes 20-25 brownies)
Ingredients:
250g melted butter
2 tablespoons of coconut oil
560g of fine sugar
4 large eggs
4 teaspoons of pure vanilla extract
250g of gluten-free plain flour
250g of unsweetened cocoa powder
1/2 teaspoon salt
1/2 block of dark cooking chocolate
250g of dark cooking chocolate chips
Method:
Preheat oven to 175 degrees
Lightly grease a 20cm baking pan with cooking spray and line with baking paper
Combine melted butter, oil and sugar together in a medium-sized bowl
Whisk well for about a minute until smooth
Add the eggs and vanilla and beat together until a lighter color
Sift in flour, cocoa powder, and salt
Gently fold the dry ingredients into the wet ingredients until just combined (do not overbeat as doing so will affect the texture of your brownies)
Pour half of the batter into the pan and add in dark choc chunks
Pour rest of batter in and add more chocolate chunks and choc chips to top
Bake for 20 to 25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch
If testing with a toothpick the toothpick should come out dirty for fudge textured brownies
As served on top of the Cold Brew Parfait at The Montville Cafe at the Big Pineapple
We suggest pairing this brownie with the Woodford Blend.
*Read more: Nana's Irish Soda Bread Recipe