Dalgona coffee brownies

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dalgona coffee brownie

Serves 9


225g dark chocolate

200g butter

4 eggs

100g caster sugar

2tbsp instant coffee

2tbsp granulated sugar

2tbsp boiling water

125g plain flour


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20x25cm tin with non- stick parchment paper.
  2. In a bowl, add the dark chocolate and butter. Place the bowl over a pot of simmering water and leave to melt. Once melted, allow to cool slightly.
  3. In a large bowl, whisk together the eggs and the caster sugar until it reaches the ribbon stage.
  4. In a bowl, add the instant coffee, sugar and boiling water. Using a hand whisk or an electric mixer, whisk until the mix becomes thick and fluffy. It will be like meringue at the soft peak stage.
  5. Gently fold the cooled chocolate mix into the eggs, then fold in the coffee mix.
  6. Fold in the flour until just combined.
  7. Pour into the prepared tray for 20-25 minutes or until a skewer is inserted and comes out clean. Allow to cool fully before cutting into squares.

Per serving 422kcals, 27.5g fat (17.2g saturated), 38.9g carbs (26.4g sugars), 6g protein, 1.2g fibre, 0.175g sodium