Brownies with Espresso Coffee

Ease of preparation:  Moderate
Preparation time : 20 minutes
Cooking time: 30 minutes
Cooling time :  4 hours
Serves : 6


  • 3/4 cup (180 ml) all purpose flour, sifted
  • 1/4 cup (60 ml) cocoa, sifted
  • 1/4 tsp (1 ml) salt
  • 6 oz (170 g) semi-sweet chocolate, chopped
  • 3/4 cup (180 ml) unsalted butter, cut in cubes
  • 1 cup (250 ml) sugar
  • 3 eggs
  • Vanilla ice cream
  • 6 (2 Tbsp/15 ml) cups espresso coffee


  1. Place rack in centre of oven. Pre-heat oven at 325 °F(170 °C)
    Cover bottom of an 8” (20 cm) square cake tin with parchment and butter sides.
  2. In a bowl, mix flour, cocoa and salt.  Set aside.
  3. In a double-boiler, melt chocolate and butter.  Remove bowl from double-boiler.  Incorporate sugar with whisk.  Add eggs one at a time and beat 2 minutes.  With a wooden spoon, fold in dry ingredients.  Pour batter in cake tin and bake 25 to 30 minutes or until the centre is firm but moist
  4. Let cool in tin approximately 4 hours. Turn out of tin and cut into pieces.
  5. Adult’s version
    1. Place one brownie piece in a glass cup.  Garnish with a scoop of ice cream and add the espresso.
  6. Children’s version
    1. Place one brownie piece in a plate and garnish with a scoop of ice cream.