There’s something wonderful about a really good brownie. Fudgy in the centre, slightly crisp on top, and deeply chocolatey throughout, it’s a bake that rarely disappoints.
And if you haven't tried it yet, adding coffee adds to the delicious flavour. Gently enhancing the richness of the chocolate, bringing out those deeper cocoa notes and creating something that feels just a little more indulgent and grown up!
Made with our Evening Star Coffee bar, the result is a brownie that feels balanced and quietly luxurious, the kind you reach for with a good cup of coffee and a moment to yourself.
Ingredients
Makes 12 generous brownies
- 200g dark chocolate (or Salcombe Dairy Evening Star Coffee chocolate, chopped)
- 150g unsalted butter
- 200g caster sugar
- 100g light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp strong espresso (or very strong coffee), cooled
- 100g plain flour
- 30g cocoa powder
- ½ tsp salt
Optional extras (highly recommended):
- Whipped coffee cream
- 100g dark chocolate chunks
- A pinch of sea salt to sprinkle on top
Method
1. Prepare your tin
Preheat your oven to 180°C (160°C fan). Line a square baking tin (around 20cm) with baking parchment.
2. Melt the chocolate and butter
Gently melt the chocolate and butter together over a bain-marie or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
3. Whisk the sugars and eggs
In a large bowl, whisk together the caster sugar, brown sugar, and eggs until the mixture becomes pale, thick, and slightly fluffy. This is what gives brownies their signature crackly top.
4. Add the flavour
Stir in the vanilla extract and cooled espresso, then slowly fold in the melted chocolate mixture.
5. Fold in the dry ingredients
Sift in the flour, cocoa powder, and salt. Gently fold until just combined, try not to overmix.
6. Add texture
Fold through chocolate chunks if using, then pour the mixture into your lined tin and smooth the top.
7. Bake
Bake for 35–40 minutes. The edges should be set, but the centre should still have a slight wobble for that perfect fudgy finish.
8. Finish
Remove from the oven and, if you like, sprinkle lightly with sea salt. Allow to cool completely in the tin, you can even pop in the fridge for a couple of hours for that extra fudgy centre. Whip 300ml of double cream, with an added shot of espresso, before sprinkling with more chocolate and slicing.
Using a chocolate that already carries subtle coffee notes, like our Evening Star Coffee bar, adds another dimension to the bake. It brings together the richness of cocoa with the depth of roasted coffee in a way that feels balanced rather than overpowering, enhancing, rather than competing with, the flavour.
