Coffee Liqueur Ganache-Topped Brownies

These are very dark & decadent, using bitter chocolate and a coffee liqueur - such as Tia Maria or Kahlua.

This recipe makes dense, fudgey brownies. If you prefer them a little more cakey in texture, add an extra quarter teaspoon of baking powder and bake for 5-10 minutes more.

As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

Coffee Liqueur Ganache-Topped Brownies

Makes one 30 x 18cm tray - recommended 16 servings

Ingredients:

Brownies:

• 185 g butter. Baking block also works, but nothing out of a tub or they won't have the fudgey texture.

• 185g dark chocolate, min. 70% cocoa solids. The higher the cocoa solids, the more bitter the chocolate taste, so if you love it very dark you can go up to 85%

• 150g plain flour

• 1/4 tsp baking powder

• 45g cocoa

• 3 large eggs

• 50ml coffee liqueur

• 310g light brown soft sugar. Caster or golden caster will also work, but the LBS gives a fudgier texture

Ganache:

• For the ganache:

  • 150g dark chocolate, 54% cocoa solids works best in my opinion, but go darker if you prefer. In chips, callets or chopped.

  • 150ml double cream

  • 10ml coffee liqueur

    
    

Method:

For the brownies:

1. Line the baking tray with parchment. No need to do this if you're using a foil tray.

2. Melt together the butter and chocolate over a very low heat. Leave to cool for at least 20 minutes, but keep stirring as it cools so it doesn't set firm at the edges.

3. Preheat the oven to 140C/280F if you have a fan oven, otherwise 160C/320F or gas mark 3.

4. In a large bowl, whisk together the eggs and sugar until very light and frothy. Stir in the coffee liqueur.

5. Sift together the flour, cocoa and baking powder until well mixed.

6. Fold together both 'wet' bowls, then gently fold in the dry ingredients.

7. Tip into the tray and smooth over the top.

8. Bake for 40 minutes. The middle should still have a slight wobble at this point.

9. Leave to cool to room temperature.

10. To make the ganache, heat the cream to boiling point. Remove from the heat, leave to cool for a few minutes, then stir in the dark chocolate until it melts. Stir in the coffee liqueur and leave to cool to room temperature.

11. Spread the ganache over the top of the brownies. Top with coffee beans if you have them.

12. For best results wrap and chill overnight to firm up, but serve at room temperature, or slightly warmed.

Keep airtight in a cool dry place. They should be good for a week - 10 days.

Can be frozen - keep well wrapped until completely defrosted to prevent condensation.