Espresso brownies recipe


Preparation time: 20 minutes

Cooking time: 30 minutes

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Serves: 16 people

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For the Brownies
For the Icing


  1. Preheat your oven to 160°C. Grease and line a 23cm square
    baking tin with parchment paper.
  2. For the brownies, melt together the chocolate and butter over a
    bain-marie or in short 30-second microwave stints. Stir to ensure it melts evenly.
  3. Beat the sugars and eggs together briefly using a whisk. Then slowly pour in the melted chocolate mixture.
  4. Stir through the flour and then tip into your tin. Bake in the oven for 30 minutes until risen but still a little soft to touch. Leave to cool
    completely in the tin.
  5. When the brownies are cooling, you can make the topping. Add the ingredients for the icing to a heatproof bowl and set over a saucepan of simmering water.
  6. Whisk continuously until the sugar has melted, the mix has
    reached 75°C and the granules have dissolved. Keep whisking
    until it comes up to temperature.
  7. Transfer to a freestanding mixer and whisk until stiff peaks form.
  8. Once the brownies have cooled, spread over the espresso marshmallow icing.

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