In this show stopper of a pud, Espresso Powder and Supreme 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 the roasted, then re ground left over grinds from an espresso brew. 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! Try dipping any left overs in melted chocolate and there you have it! Your very own home made crunchy bars.
This might seem like a marathon dish to make but it really isn’t.
Prepare the espresso powder – 30 seconds prep, 1 hour roast
Make the ice cream – 5 minutes, then cooling and freezing time.
Whip up the brownie – 10 minutes to make, 30 minutes to cook
Fluff the hokey pokey – 3 minutes from start to finish. 15 minutes to set
250g butter, melted
¾ c cocoa or cacao powder
1½ c caster sugar
1 t vanilla
1 c plain flour
3 T Supreme Espresso Powder
2 t Supreme espresso instant powder
½ tsp baking powder
250 g dark chocolate chopped
50 g cacao nibs
6 T Supreme coffee grounds post brew
2 tins thick coconut cream
½ c espresso coffee
½ c maple syrup
4 t vanilla essence
THE HONEY HOKEY POKEY
10 T white sugar
2 T runny honey
2 T golden syrup
2 t baking soda
First up the espresso powder. Make an espresso 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°C for 1 hour until 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.
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 until the desired consistency is reached. In either case remove ice cream from freezer 15 minutes before serving.
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.
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 until it turns a rich caramel colour. Working at speed now, sprinkle in the baking soda and stir swiftly until it’s doubled its size and becomes fluffy. Pour into the buttered dish. Do not try and spread it around! It should be a big fluffy blob.
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.