The Ultimate Mission Coffee and Chocolate Brownie Recipe
At the Mission Coffee roastery we love specialty coffee as much as we love a treat. Any excuse to indulge in baked goods will see the team gather - and the mere whisper of someone bringing in cake makes everyone giddy.
The rich, unctuous taste of chocolate pairs extremely well with coffee. The juxtaposition of the sweetness in the chocolate and bitterness and fruitiness in the coffee makes the combination unforgettable.
We’ve spent many a day discussing what makes the best brownies and we’ve come to the conclusion that this is the absolute ultimate recipe. It’s gooey and sweet - and by adding used coffee grounds, it has a subtle coffee flavour. It’s a great twist on the classic brownie recipe.
So, enjoy a brew while you bake!
Ingredients:
- 240g unsalted butter - melted
- 2 tbsp vegetable oil
- 260g caster sugar
- 200g dark brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ¾ tsp salt
- 100g plain flour
- 30g leftover coffee grounds – we recommend using Pivot
- 100g unsweetened cocoa powder
- 200g Islands 55% milk chocolate buttons
Instructions:
- Preheat your oven to 175°C
- Line a 20x30cm baking tin with parchment paper
- Combine melted butter, oil, and sugars together in a bowl. Whisk well to combine. Add the eggs and vanilla - whisk until lighter in colour
- Sift in flour, cocoa powder and salt, as well as the used coffee grounds, and gently fold the dry ingredients in until JUST combined (don’t over whisk it as it’ll affect the texture of your brownies)
- Fold in 3/4 of the chocolate buttons
- Pour the batter into your prepared baking tin, smoothing the top out evenly. Top it with the remaining chocolate buttons
- Bake for 25-30 minutes for a just under-done texture (or until the centre no longer jiggles and is just set to the touch) OR for 35-40 minutes if you like your brownies more firm
- Let them cool in the baking tin. After 15-20 minutes, carefully remove them from the tin and cool to room temperature before slicing
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