Cold Drip Coffee Brownies
Brownies are very much a comfort food and I wanted to come up with a recipe that incorporated cold drip coffee as chocolate and coffee is such a great combo.
The chunky bits of chocolate in the brownie are so delicious when you take a bite, it’s hard to stop at one brownie!
This recipe is gluten free and makes 12 brownies.
- 1 & 1/4 cups almond meal
- 50g dark chocolate roughly chopped
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla powder (or 2 tsp vanilla essence)
- 1/3 cup cacao powder
- Pinch of salt
- 2 eggs
- 1/3 cup rice malt syrup
- 1/4 cup coconut oil, melted
- 1/4 cup smooth peanut butter
- 1/3 cup Dark City Foundry cold drip coffee
Preheat the oven to 180 degrees.
Combine dry ingredients in a bowl. Make a well in the centre and add all the wet ingredients mixing well to combine.
Transfer to a greased brownie tin and cook for 35-40mins. The brownie is done when a skewer comes out of the centre dry.
Allow the brownie to cool in the tin for 10 mins before transferring to a cooling rack.
I use rice malt as a sweetener as it’s fructose free and I try to limit my fructose as much as possible, but honey can be used instead if you don’t have rice malt.
Both our decaf and regular cold drip coffee work well in this recipe. The flavour profile of both coffees features chocolate so it’s a terrific addition.
I used 85% Lindt dark chocolate as always have a block of this in the house and it’s easy to roughly chop.