Drownie

Drownie

Brownie affogato

By
From
The Sugar Hit!
Makes
12
Photographer
Chris Middleton

I first imagined this recipe as I was just falling asleep many years ago, but then affogato’ bout it …

sorry, that was terrible. I apologise. Please don’t hold that bad pun against this recipe, because it’s a winner. Brownie. Ice cream. Coffee. Boom – amazing. The trick is in the brownie. It has to be a really chocolate-heavy, truffle-y mix, so that it melts seductively under the hot espresso. Ladies and gentlemen, this is that brownie.

Ingredients

Quantity Ingredient

Brownies

Quantity Ingredient
150g dark chocolate, (70% cocoa solids)
150g butter
145g caster sugar
1 tablespoon unsweetened cocoa powder
2 eggs
110g hazelnut meal

To serve

Quantity Ingredient
1 scoop vanilla ice cream per person
1 shot espresso per person

Method

  1. To make the brownies, preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
  2. Melt the chocolate and butter together in a saucepan over very low heat. When the chocolate is melted, remove the pan from the heat and add the sugar, cocoa and eggs. Stir everything together until well combined, and finally stir in the hazelnut meal. You should have a grainy, glossy mixture – if it looks separated, beat with a wooden spoon until it comes together.
  3. Pour the batter into the lined tin and bake for 18–20 minutes. Leave to cool completely in the tin.
  4. To serve, cut yourself a brownie – whatever size you feel is necessary – top with a scoop of ice cream, then quickly pour over your shot of hot espresso.

Tip

  • You should totally get creative with the ice cream you serve with dessert! You’ll never hear me badmouthing vanilla, but it’s fun to mix it up. This would be great with chocolate, salted caramel, caramelised almond, butter pecan – or even coffee ice cream for a double caffeine hit.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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