These brownies showcase the robust and floral notes of the Presto Beans. As with any recipe, use the best quality ingredients possible, especially chocolate. Id recommend, Green & Blacks or Valrhona. A splash of Baileys is my secret ingredient here, as it adds an amazing aroma, you can replace it with another shot of espresso, Jack Daniels, rum or Kahlua!
Just please, do not overcook them!
- 180g Caster sugar
- 150gr Milk chocolate chips, or chocolate chopped into 5mm cubes
- 180g Butter, melted
- 70g Cocoa powder
- 3 Eggs
- 150g Plain flour
- 1 tsp Baking powder
- 1 Shot Presto Coffee.
- 60ml Baileys or other dark alcohol, or another shot of Presto!
Preheat the oven to 165ºC
Line a brownie tray or small cake tin with greaseproof paper.
Add the butter to a pan and cook on a medium heat until nut brown and smelling of hazelnuts.
Once aromatic decant into a bowl to stop the cooking, be careful not to burn it, it will change colour quickly! Cool to room temperature.
In a large bowl, combine the caster sugar, cocoa powder, chocolate chips, flour and baking powder.
In another large bowl whisk the eggs until fluffy and then add the melted butter and the Presto and the alcohol.
Slowly add the mix of dry ingredients to the bowl of wet ingredients in 3 batches, fully incorporating the mix after each addition.
Scrape out the batter using a spatula to transfer it into the lined tray or tin and put in the oven for 15 minutes.
After 15 minutes check the brownies are cooked by dipping a knife into the middle of the tray or tin.
It’s ready as soon as the knife comes out with faint streaks of chocolate.
Cool to room temperature before serving (if you can wait)!
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