Coffee and Cream Brownies

Here’s a rather “sophisticated” brownie – the Audrey Hepburn of the brownie world. Or, to put it another way: “elegantly scrummy“.

Makes: 25 bite-size or 20 a bit bigger

Time: About an hour overall + cooling, more to decorate depending on what you do.

Level: Quite easy

Equipment: A 20cm (8”) square tin


  • 200g/7oz dark chocolate
  • 125g/4.5oz milk chocolate
  • 100g/3.5oz butter
  • 50ml/1.75fl oz cream
  • 1 – 2 tsp instant coffee granules
  • 3 medium eggs
  • 200g/7oz light brown soft sugar
  • ½ tsp salt
  • 175g/6oz plain flour
  • 2 tsp baking powder
  • 50g/1.75oz chocolate drops or small pieces (your choice of dark, milk or white)

One decorating option:

  • 25ml/1fl oz double cream
  • 1 tsp coffee granules
  • 50g/1.75oz dark chocolate, grated or chopped very small
  • Sprinkles
  • About 20g/0.75oz white chocolate


1. Preheat the oven to 180C/Fan 160C/350F/Gas 4. Butter and line the tin.

2. Melt the two chocolates and butter in a bain marie or carefully in the micro-wave, using short bursts and frequent stirring. Warm the cream (microwave again, about 15 – 20 seconds should do it) and stir in the coffee granules until dissolved. Stir the cream mixture into the chocolate.

3. In another bowl, beat the eggs, sugar and salt until creamy. (Make sure the sugar has dissolved.) Steadily pour the cooled chocolate mixture into the egg mixture, stirring as you do so.

4. Sift over the flour and baking powder and stir in, then add the chocolate chips.

5. Pour or spoon the combined mixture into the prepared tin and bake for about 25 – 30 minutes. A skewer inserted into the middle should come out slightly damp, possibly with a few crumbs. It shouldn’t be fully wet, or fully dry. Cool in the tin then cut into pieces as desired.

One decorating option:

6. Heat the cream (not to boiling point) and stir in the coffee granules. Add in the grated chocolate and allow it to melt a little before stirring to mix fully.

7. Melt the white chocolate. (if using the microwave, stick a plastic spoon in the dish to stir regularly. Less mess then.)

8. Pour the sprinkles into a shallow dish and have a teaspoon to hand.

9. Brush or pour the dark chocolate ganache over the brownies. Cover a few then add sprinkles in one corner of each brownie, then repeat. When you’ve done them all, spoon a small blob of white chocolate in the opposite corner of each brownie and drag a cocktail stick through it to create a nice swirl.

I hope you enjoy making (and eating) these great brownies. If you love brownies and blondies have a look at my tray bake recipes by clicking here.

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