Linda Collister's Espresso Brownies
Happy Monday peeps.. Yep we are back home.. I hv been busy with laundry of cos.. doing housework yadda yadda yadda.. tmrw i will hv a big load of ironing to do since i didnt manage to finish it all up bef my KL trip.. its ok.. i just hv to keep on telling myself that ironing is as fun as baking.. NOT!! blahhh
So anyway.. while writing this post.. I am having my typical Piccolo Latte and of cos a slice of this brownie.. the taste of Espresso in this brownie is so decadent that both hb and I think that this brownie will taste as good on its own without the cream cheese topping.. nevertheless this thang is pretty darn good to us - period!
I found this recipe off Mbak Rachman site.. she tweak this recipe a little and raves abt the taste of this brownie and after going thru the recipe i knew that i had to try and bake it for hb..
The original recipe is fm Brownie Bliss by Linda Collister.. am thinking of getting her Brownie book one of these days since her recipe works for me.. so heres the tweaked version of her recipe..
230g Dark Cooking Chocolate - 70% - i used barry callebaut 70%
115g unsalted butter at room temperature
275g powdered sugar
5 eggs - beat until just fluffy
2 tbsp instant coffee, dissolved in a little hot water - i used a single shot of espresso (2tbsp)
60g cocoa powder - I used barry callebaut 100%
20g fullcream milk powder
100g Cream Cheese - room temperature
2 eggs - small size
Cream cheese mixture
Beat cream cheese and butter until soft
Add in eggs one at a time
Once combined add in sifted flour and continue to whisk - put aside
Melt dark cooking chocolate using double boil method - set aside
On a stand mixer.. Whisk butter and sugar till soft
Add in espresso coffee.
Add in beaten egg and continue to whisk
Add in sifted flour, cocoa powder and milk powder.
Add in melted dark cooking chocolate..
Once mixed switch off mixer and pour batter into 22 x 22cm pan.. smoothen the top.
Pour a few dollops of cream cheese mixture on top of ur chocolate batter.. do a little swirl to get a marble effect
Bake on preheated oven of 160C for 40-50 mins depending on ur oven.
Last (and least) my dearest hb has been pestering me to mention this:
Deutsche Kekse is spelt with sCh... in German "sh" is "sch"... ok lah hubby not all of us speak German!