Name: Brownies with Espresso Coffee
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3/4 cup (180 ml) all-purpose flour, sifted; 1/4 cup (60 ml) cocoa, sifted; 1/4 teaspoon (1 ml) salt; 6 oz (170 g) semi-sweet chocolate, chopped; 3/4 cup (180 ml) unsalted butter, cut in cubes; 1 cup (250 ml) sugar; 3 eggs; 6 small scoops vanilla ice cream; 3/4 cup (180 ml) espresso coffee

Ingredients

- 3/4 cup (180 ml) all-purpose flour, sifted
- 1/4 cup (60 ml) cocoa, sifted
- 1/4 teaspoon (1 ml) salt
- 6 oz (170 g) semi-sweet chocolate, chopped
- 3/4 cup (180 ml) unsalted butter, cut in cubes
- 1 cup (250 ml) sugar
- 3 eggs
- 6 small scoops vanilla ice cream
- 3/4 cup (180 ml) espresso coffee

Preparation

- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter a 8-inch (20-cm) square cake pan and line with parchment paper, letting paper hang over 2 opposite sides. Butter two other sides.
- In a bowl, combine the flour, cocoa and salt. Set aside.
- In a double-boiler, melt chocolate and butter. Remove bowl from double-boiler. Whisk in the sugar. Add the eggs, one at a time, and beat for 2 minutes. With a wooden spoon, fold in the dry ingredients. Pour the batter in the cake pan and bake for 25 to 30 minutes or until the centre is firm but moist.
- Let cool in the pan for approximately 4 hours. Unmould and cut into squares.
Adult's Version
- Place one brownie piece in a glass cup. Garnish with a small scoop of ice cream and pour steaming espresso coffee on top.
Children's Version
- Place one warm brownie piece in a plate and garnish with a scoop of ice cream.

Brownies with Espresso Coffee

Categories

Ingredients

Preparation

Adult's Version

Children's Version

Personal Note