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Bake a batch of Kahlúa Espresso Brownies with Teacup Kitchen, Manchester
Teacup’s pastry chefs and the team at Kahlúa Coffee House combined their talents to create these moreish, grown up treats.
The key flavours of Kahlúa – coffee, vanilla, rum & cane sugar – are complimented perfectly in these dense, chocolate brownies. Great served after dinner with coffee, these fudgey brownies are a very grown up dessert.

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  • Step 1

    Begin by preheating your oven to 180ºc and weighing out all of your ingredients. Sieve the flour, cocoa powder and finely ground coffee into a bowl and set aside.

  • Step 2

    Snap the dark chocolate into large pieces. Place in a heatproof bowl over a warm bain-marie, and slowly melt with the butter and golden syrup. Once the mixture is nice and gloopy, remove from the heat and stir in the freshly brewed espresso and Kahlúa. (If you can’t access fresh espresso, some very strong filter coffee will do the trick).

  • Step 3

    In a separate bowl, whisk together the eggs, caster sugar and muscovado sugar until the mixture starts to ribbon. Slowly stir in the melted chocolate mixture, and fold in the sieved flour, cocoa & coffee ensuring the mixture is bound well.

  • Step 4

    Pour the mixture into a lined baking tray. Place into the centre of the oven and bake for 20 minutes. The mixture should rise well and crack on the surface (be careful that it doesn’t catch). Test with a skewer, and remove from the oven once the skewer comes out clean. Brownies should be a little on the squidgy side as they will get denser as they cool. Once they have cooled, cut into squares and dust with cocoa powder, or decorate with coffee beans for that extra touch.

    Top tips
    These brownies are delicious served warm from the oven with icecream or whipped cream. Alternatively, serve with coffee at the end of a dinner party for an indulgent treat. Please note, as the brownies contain alcohol and caffeine, they are not suitable for children.

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