Love coffee, chocolate and baking, but hate waste? These brownies are perfect for you.
Although you can add some fresh grounds for even more of that speciality-coffee influence, used grounds do an excellent job alone. Just store them in the fridge in an airtight container before you get baking.
So, roll up your sleeves, grab the following ingredients and get ready to indulge in something delicious with your next coffee – this recipe makes 12 delicious coffee-ground brownies.
350g caster sugar
250g unsalted butter
200g premium dark chocolate
65g plain flour
60g cocoa powder
32g leftover coffee grounds (we recommend Zaroca)
4 large eggs
Preheat your oven to 180°C. While the oven is heating up, line a medium-sized dish with baking paper.
Melt the butter in a saucepan over a low heat. Once the butter has melted, slowly mix in your chocolate. Remove your gooey mixture from the heat once all the chocolate has melted.
Add the rest of your dry ingredients to a large bowl and mix in the eggs, one by one, until it’s nice and silky. Once this is done, slowly add your chocolate-butter mixture. If you have a mixer, this will come in very handy. If not, put some elbow grease into it!
Pour your batter evenly into the baking dish and bake for 25-30 minutes. If you’re after even more of a coffee kick, sprinkle over some Bourbon Cream Espresso grounds.
Once it’s cool, move it onto a large chopping board and cut into 12 equal squares.