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 

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