In this show stopper of a pud, you'll see Coffee Supreme espresso and Instant coffee combine with lashings of chocolate to create the fudgiest brownie you’ll ever eat. Served with creamy coffee ice cream and crunchy honey hokey pokey, it’s a feast for both the eyes and the tastebuds!
As I tip the left over coffee grinds into our compost each day I wonder if there isn’t something useful that could be done with them. And here’s a solution. Ever heard of espresso powder? It’s brewed, then roasted, then ground again. Ridiculously simple to make, it adds a wonderful depth of flavour to both sweet and savoury dishes. You’ll make double what you need for this dish so try using a sprinkle in your next meat rub or slow cooked beef stew. Or just save it for your next brownie!
Nothing beats creamy goodness melting atop a warm fudgy brownie and this coconut and coffee ice cream is the perfect accompaniment. If you don’t have an ice cream maker I have included instructions of how to make without below.
Hokey pokey was a pivotal aha moment for me as child. And I’m still in awe of that explosive moment when baking soda meets boiling sugars. Honey is a delicious twist on the traditional recipe. Again you’ll make more than you need but it won’t last for long!
This might seem like a marathon dish to make but it really isn’t.
Brownie:
250g butter, melted
3/4 cup cocoa or cacao powder
1 1/2 cup caster sugar
1 t vanilla
5 eggs
1 cup plain flour
3 T espresso powder
2 t Coffee Supreme Instant
A pinch salt
1/2 tsp baking powder
250g dark chocolate chopped
50g cacao nibs
Espresso Powder:
6 T coffee (any bag of Supreme will do the trick!)
Ice Cream:
2 tins thick coconut cream
½ cup espresso brewed coffee
½ cup maple syrup
4 t vanilla essence
Honey Hokey Pokey:
10 T white sugar
2 T runny honey
2 T golden syrup
2 t baking soda
1. First up, is making the espresso powder. Make a coffee using 6 tablespoons of ground coffee, then tip the left over grinds into an Ironclad Pan. Pat them out flat and roast at 175 degrees Celsius for 1 hour till crunchy and dry. When cool, grind to a fine powder in a coffee grinder. Store in an air tight container for up to 6 months.
2. To make the ice cream, reduce the espresso coffee in half by simmering over a medium heat for a few minutes. Add remaining ingredients to the pot and bring up to a simmer. Place in fridge to cool then transfer mix to your ice cream maker. If you don’t have an ice cream maker just pop the creamy mix into the freezer and beat every hour with an electric egg beater till desired consistency is reached. In either case remove ice cream from freezer 15 minutes before serving.
3. And now the brownie! Preheat oven to 160°C and lightly grease your Ironclad cast iron pan with butter. Pour melted butter over cocoa in a stand mixer and beat to combine. Add sugar and vanilla and beat again. Add eggs, one at a time then beat on high speed for about 5 minutes. Sift in flour, espresso powder, instant coffee powder, salt and baking powder. Add chopped chocolate and mix until completely incorporated. Pour mix into pan, smooth the top and sprinkle with cacao nibs. Bake for 30 minutes.
4. As the brownie cooks, it’s time for hokey pokey fun. Butter a baking dish. Then melt the sugar, honey and golden syrup in a heavy based saucepan stirring to make sure it’s all nicely combined. Gently boil the mix for 2 minutes till it turns a rich caramel colour. Working at speed now, sprinkle in the baking soda and stir swiftly till it’s doubled its size and fluffy and pour into the buttered dish. Do not try and spread it around! It should be a big fluffy blob.
5. Let the brownie cool for half an hour, dust with extra cacao powder, then serve with lashings of ice cream and honey comb.
Now hail Supreme as you devour.
Recipe by Felicity Morgan-Rhind of Ironclad Pan Co.
