This recipe produces cake-like, rather soft and light-textured brownies.
batter:
200 g butter
150 ml sugar
3 eggs
250 ml flour
100 ml cocoa powder
2 tsp baking powder
2 tsp vanilla sugar
100 ml freshly brewed strong coffee, preferably espresso
(100 ml chopped almonds)
icing:
1 portion of cocoa and coffee icing
First brew the coffee and set it aside to cool thoroughly.
Beat the soft butter and the sugar until pale and fluffy. Add the eggs one at a time and beat until smooth. Combine the flour, baking powder, cocoa powder and vanilla sugar and add to the batter through a sieve. Stir gently to mix, using a spatula or a balloon whisk.
Stir in the chilled coffee (and the almonds). Line a square-shaped cake pan (about 22 cm × 30 cm × 3 cm) with parchment paper, pour in the batter and spread it evenly in the pan with a spatula, smoothing out the surface. Bake at 200 °C for 15 - 25 minutes, or until a cake tester/toothpick comes out clean. Let the cake cool.
Frost the cake with cocoa and coffee icing and let it set at room temperature. Cut the cake in pieces and serve with vanilla ice cream, vanilla sauce, vanilla-flavoured whipped cream, strawberry, raspberry, mango or other fruit sauce, etc.
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COCOA AND COFFEE ICING
25 g butter
25 ml freshly brewed strong coffee, preferably espresso
200 ml icing sugar
2 tbsp cocoa powder
1 tsp vanilla sugar
Mix together the icing sugar, cocoa powder and vanilla sugar. Melt the butter in a small saucepan and mix in the coffee.
Add the dry ingredients through a sieve and mix until thoroughly blended. Immediately spread or pour the icing on a cake, brownies, muffins, doughnuts, pastries, etc, and let cool until set.
