Espresso Truffle Brownies

For how many days, I was thinking what to do with my chopped almonds. I will be expiring after three months so I have to hunt for recipes with almonds. As usual, internet is the answer. I don’t know exactly what I typed (coz I typed a lot of terms) until I found this recipe. The photo was so tempting that I had to save the link immediately. The source recipe calls for walnuts but I just replaced mine with almonds.

For a brownie lover and a nut lover, this will make you fall in love again.

thenotsocreativecook-wordpress-com-espressotrufflebrownies1

Espresso Truffle Brownies

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Ingredients: 

Fudgy Chocolate Brownies

  • 1 cup unsalted butter
  • 1 tbsp cocoa powder, extra for dusting your baking pan
  • 12 ounces good quality semisweet chocolate chips
  • ¼ cup freshly brewed espresso
  • 1 tbsp vanilla extract
  • 1¼ cups light brown sugar
  • 4 large eggs
  • ½ cup plain all-purpose flour
  • ¼ teaspoon salt
  • ½ cup almonds, toasted, cooled and coarsely ground

Espresso Chocolate Ganache

  • 1 cup heavy/whipping cream
  • 4 tsp instant espresso powder
  • 1 tbsp corn syrup
  • 10 ounces good quality semisweet chocolate chips

 

Instructions:

Fudgy Chocolate Brownies

  1. Preheat oven to 350° F.
  2. Grease 8×8 baking pan with non-stick baking/cooking spray (or butter). Line a parchment paper with hanging on the sides (for easier removal later) and spray again with non-stick spray. Dust with cocoa powder and tap off any excess.
  3. In a bowl, sift flour and salt. Set aside.
  4. On a low heat, melt together chocolate and butter in a large bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t touch the water). Remove from heat.
  5. Mix freshly brewed espresso, cocoa and vanilla extract until dissolve. Pour into the melted chocolate.
  6. Add the sugar and mix until well combined.
  7. Add eggs one at a time, mixing after each addition.
  8. Add the sifted flour-salt mixture to the chocolate mixture, slowly while mixing to combine.
  9. Add in ground almonds. Mix just until combined.
  10. Pour the batter to your prepared pan and bake for 35-45 minutes until toothpick inserted in the middles comes out with crumbs (not wet batter).
  11. Transfer to a cooling rack and allow to cool completely.

Espresso Chocolate Ganache

  1. Place chocolate in a heatproof bowl. Set aside.
  2. In a small saucepan, bring heavy cream and espresso powder on a simmer. Remove from heat and cover. Let stand for 30 minutes.
  3. Using a
  4. Strain the mixture through a fine mesh strainer lined with coffee filter (or cheese cloth or fine cloth). If you have doubts, you can strain twice to ensure that no coffee grounds will be left.
  5. Add corn syrup. Over a medium heat, return the saucepan to the stove and bring again to a simmer while stirring. Remove from heat and pour the cream mixture over the chocolate. Do not mix yet – let stand for 2 minutes.
  6. Using a whisk or spatula, give the chocolate and the cream a good mix until glossy.
  7. Pour the ganache over the cooled brownies (make sure the brownies has cooled completely). Using offset spatula or the back of your spoon, spread to cover completely. Let stand at room temperature until the ganache has set, about 3 hours.
  8. This can be served with whipped cream topped on each cut of brownie. If you fancy, you can add espresso bean on top of the whipped cream. 😀

Notes:

To cut: dip your knife in hot water and wipe dry after every cut.

Source recipe: Espresso Truffle Brownies by Grace’s Sweet Life

thenotsocreativecook-wordpress-com-espressotrufflebrownies2

 

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3 thoughts on “Espresso Truffle Brownies

    1. This is heaven!!! I love brownies… any brownies. 🙂 Hope you’ll try them. Thanks for visiting and for liking most of my posts and for following, too. 🙂

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