Emma Coles, 12 June
Last week our three llamas team decided to have a bake off and experiment with cold brew in baking. My attempt at cold brew chocolate brownies turned out interesting. I used a Cream liquor brownie recipe and replaced the Irish cream with cold brew concentrate and dark chocolate for Whittakers milk chocolate.
100g Whittakers milk chocolate broken into pieces
3/4 cup caster sugar
2 Eggs lightly beaten
3 tbsp Cold brew concentrate
3/4 cup plain flour
2 tbsp cocoa powder
3 cups icing sugar
2 tbsp Cold brew concentrate
1. Grease a shallow square tin with butter and line the base with baking paper. Preheat oven to 170-180C
2. In a small sauce pan heat the butter and chocolate together over a low heat until melted. In a large bowl beat the eggs and sugar together until light and fluffy- using an electric hand mixer. Stir in the chocolate mixture, cold brew concentrate and flour until just combined( do not over mix) using a wooden spoon. Pour into the prepared tin.
3.Bake in yoour preheated oven for 15-20 minutes or until the brownie is firm around the edges and slightly soft in the middle.
4.Remove from the oven and leave in the tin to cool
5. Icing add the icing sugar and cocoa into a bowl and make a well in the centre. Add the cold brew, and then using a wooden spoon, mix in just a small amount of boiling water to make a consistent icing spread. Ice the brownies while warm. Add crushed whittakers chocolate on top.
Enjoy with your morning coffee or as a night time sweet treat.