Coffee brownies with espresso cream

Name: coffee brownies with espresso cream
Cook time: 20 min
Total time: 65 min
Yield: 16
Ingredients: 130 ml espresso coffee; 100 g extra dark chocolate 70%; 225 g butter; 2 egg; 300 g cane sugar; 80 g mocha beans; 1 mespoint salt; 125 g flour; 2 bag vanilla sugar; 200 g creme fraiche

Brownies made with Perla coffee and cream of espresso

Ingredients

Kitchen Stuff

1 food processor or hand mixer
1 low baking form (20 x 20 cm)
1 baking paper

Directions

Preheat the oven to 180 ° C. Make the espresso coffee and let it cool slightly.
Meanwhile, chop the chocolate coarsely. Melt together with the butter in a bowl over a pan of boiling water (au bain-marie).
Make sure the bowl does not touch the water.
Take as soon as it is a homogeneous mixture of the fire and let it cool slightly.
In the meantime, beat the eggs with the sugar thick, white and airy with a hand mixer or in the food processor in about 5 minutes.
Fold the melted chocolate, 100 ml of the espresso and the mocha beans through the egg mixture.
Splash the salt and flour through.
Line the shape with baking paper. Spoon the batter into the mold and bake for about 45 minutes in the oven.
Meanwhile, make the espresso cream. Mix the vanilla sugar and the rest of the espresso with the crème fraîche.
Allow the brownie to cool completely and cut into pieces. Serve with a generous amount of espresso cream and garnish with mocha beans.