Coffee Brownie

Ingredients

• 2 tspinstant coffee
• 240 ml (1 cup)hot water
• 160 g (1⅓ cups)plain flour
• 96 g (1 cup)almond flour
• 2 tbspcocoa powder
• 200 g (1 cup)caster sugar
• 240 ml (1 cup)canola oil
• 2eggs
• 200 gmilk chocolate, chopped

Instructions

1. 1

   Dissolve the coffee

   Mix the instant coffee with the hot water in a mug, then set it aside.

2. 2

   Mix the dry ingredients

   Put the plain flour, almond flour, cocoa powder and caster sugar in a bowl. Add the canola oil and prepared coffee, then mix.

3. 3

   Add the eggs

   Add the eggs to the bowl and mix again.

4. 4

   Fold in chocolate

   Add the chopped chocolate and fold it through the batter.

5. 5

   Fill the tin

   Pour the mixture into a tin lined with baking paper.

6. 6

   Bake the brownies

   Bake at 180°C for 35 to 40 minutes.

7. 7

   Cool and slice

   Leave the brownies to cool before cutting them into slices.

What are coffee brownies?

Brownies are a chocolate bake known for their dense, sliceable texture. This version adds instant coffee to the batter and uses both plain and almond flour.

The method is straightforward: dissolve the coffee, mix the batter, fold in chocolate and bake. The extra chopped chocolate brings pockets of sweetness to the cocoa-rich mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1275 calories, 17g protein, 115g carbs, 85g fat.

The flour, sugar and chocolate provide much of the carbohydrate, while canola oil, almond flour and chocolate contribute most of the fat. Eggs, almond flour and chocolate provide some protein. Balance a slice with fruit or yoghurt, or serve a smaller piece after a meal.

Why use two flours?

Plain flour: this provides the structure that helps the brownies hold together once cooled.

Almond flour: this adds a nutty note and gives the mixture a different texture from a brownie made with plain flour alone.

Get the coffee into the batter

Dissolve the instant coffee fully in the hot water before adding it to the bowl. This helps distribute the coffee flavour rather than leaving concentrated granules in a few spots.

The recipe adds the coffee mixture along with the dry ingredients and oil, before the eggs. Mix until combined, then add the eggs as directed.

Fold in the chocolate gently

Fold the chopped milk chocolate through after mixing the batter. Use a gentle motion so the pieces stay distributed rather than being crushed or melted into the mixture.

Try to chop the chocolate into fairly even pieces so each slice has a similar scattering.

Use the baking time as a guide

Bake at 180°C for 35 to 40 minutes, as the recipe directs. The tin size is not specified, so the depth of the batter can affect how quickly it bakes.

Begin checking at 35 minutes and avoid cutting the brownies while hot. Cooling gives them time to firm up enough to slice.

How to serve them

Let the brownies cool completely for neater slices, or serve them slightly warm if you prefer a softer centre. A small portion pairs well with fresh berries or plain yoghurt.

Because this is a rich bake, cut it into four portions as specified, or make smaller slices to serve alongside coffee or tea.

Recipe notes & tips

• Line the tin with baking paper before adding the batter so the brownies are easier to lift out.
• Make sure the coffee dissolves completely in the hot water.
• Chop the chocolate before starting so it is ready to fold into the batter.
• Mix the batter just until combined after adding each set of ingredients.
• Let the brownies cool before slicing for cleaner edges.

Variations

• Darker chocolate: use chopped dark chocolate instead of milk chocolate for a less sweet result.
• Extra coffee: increase the instant coffee slightly for a more pronounced coffee flavour.
• Nut crunch: fold a handful of chopped nuts through with the chocolate.
• Cinnamon note: add a little ground cinnamon to the dry ingredients.
• Chocolate topping: scatter a few extra chocolate pieces over the batter before baking.

Common mistakes to avoid

• Undissolved coffee: mix it thoroughly with the hot water before adding it to the batter.
• Overmixing: stop once the ingredients are combined to avoid working the batter more than necessary.
• Uneven chocolate pieces: chop the chocolate into similar-sized pieces so they distribute more evenly.
• Slicing while hot: let the brownies cool first so they are less likely to crumble.
• Overbaking: start checking at 35 minutes, the beginning of the stated baking range.

How to store

Once cool, store the brownies in an airtight container at room temperature for up to 3 days. Reheat a portion briefly in the microwave if you would like it warm.

Frequently asked questions