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Coffee and biscuits anyone? Butterworth and Son's Izzy Glen shares a delicious brownie recipe that combines the two



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Christmas is the perfect time of year to get your hands messy and make something yummy, either for yourself or to share with friends and family. Who doesn’t love a beautiful, squidgy, chocolate brownie? This recipe makes 12 Mocha Biscoff Brownies. The Biscoff spread running through these imparts a fantastic caramel flavour, bringing out the caramel notes in our Artisan Espresso Blend, a carefully crafted blend of two Central and South American single origin coffees. Perfectly rich and indulgent, these brownies are a great afternoon treat with a strong cup of coffee. Or, serve warm with ice cream as a decadent dessert!

MOCHA BISCOFF BROWNIES

Ingredients:

150ml black coffee*

170g dark chocolate

170g butter

3 eggs, beaten.

300g caster sugar

220g plain flour

200g Lotus Biscoff spread

12 Lotus Biscoff biscuits

*I brewed 30g of our Artisan with 800ml of water in a French press for 5 minutes, and drank the rest while baking!

Mocha Biscoff Brownies (53868368)
Mocha Biscoff Brownies (53868368)

Method:

Melt the butter in a small saucepan until it foams and the solids start to turn a nutty brown. (Browning the butter drives off excess moisture, as we’re adding liquid coffee, and imparts a lovely nutty flavour that works beautifully with the flavours of Biscoff and coffee.)

Combine the browned butter, coffee and dark chocolate in a large mixing bowl and stir until the chocolate melts. If the heat from the coffee and butter isn’t quite enough to melt the chocolate, place the bowl over a double boiler and continue to stir until well-combined.

Add the caster sugar and whisk until well mixed.

Slowly whisk in the eggs.

Fold in the plain flour until combined. You should have a rich, still very liquid, chocolate mixture.

Melt the Biscoff spread in a small saucepan until liquid.

Line a baking tin with greaseproof paper.

Pour in two-thirds of the brownie mixture, then top with half of the melted Biscoff.

Pour on the rest of the brownie mixture, followed by the rest of the melted Biscoff spread, and use a toothpick to swirl the Biscoff into the brownie.

Bake for 30 minutes. Halfway through, remove the brownie from the oven and top with the Biscoff biscuits.

After baking, leave in the tin until completely cool. The brownies will continue to cook in the tin and this will give you that beautiful fudgey texture.

When cool, carefully turn out of the tin, cut and enjoy!

Keep this article handy, or head to our blog at butterworthandson.co.uk/blog/ to check out more recipes, including chocolate truffles, Flower Power Eton Mess and Espresso Ice Cream with Chocolate Chips.

If you are more drink inclined, we also have instructions for Lucky Lemongrass Granita and Blood Orange Iced Tea with Vodka.

Have a great Christmas from the team at Butterworth & Son! We hope you drink lots of coffee and have a great time however you choose to celebrate.

Butterworth & Son coffee roasters and teasmiths are based on Moreton Hall, Bury St Edmunds

Owner Rob Butterworth’s job takes him around the world visiting coffee farms to source great coffees

Visit butterworthandson.co.uk