Servings
Font
Back
5.0 from 3 votes

White Russian brownies and Cru Kafe giveaway

These White Russian brownies are for serious chocaholics only! Serve topped with Kahlua-spiked whipped cream and a cup of strong coffee.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 20 -25 slices
Course: Baked Goods

Ingredients

  • 150 g | 5 1/2 oz 70% dark chocolate chopped
  • 100 g | 3 1/2 oz milk chocolate chopped
  • 250 g | 9 oz unsalted butter cubed
  • 30 ml | 1/8 cup freshly-brewed strong coffee
  • 200 g | 7oz caster sugar
  • 100 g | 3 1/2 oz soft light brown sugar
  • 4 large eggs
  • 160 g | 5.6 oz plain all purpose flour
  • 60 g | 2 oz cocoa powder
  • 1 tsp ground cinnamon or gingerbread spice blend optional
  • 2 tsp ground coffee
  • 1/2 tsp salt
  • pinch baking powder
  • <br>
  • To serve
  • 300 ml double heavy cream
  • 100 g | 3 1/2 oz icing sugar
  • 2 tbsp Kahlúa
  • 2 tsp vodka
  • 1 tsp vanilla extract
  • 100 ml chocolate melted, to create chocolate curls

Instructions

    Cup of Yum
  1. Make the chocolate curls. Melt the chocolate and spread over the back of a baking sheet in a smooth, even layer. Let it stand until just set and use a bench scraper to scrape the chocolate at a 45 degree angle to create the curls.
  2. Preheat the oven to 180C (350F). Line the bottom of a 20cm (8in) springform cake tin with baking paper and spray with cake release (or grease with butter).
  3. Put the chocolate and butter in a saucepan over low heat, stirring occasionally, until completely melted. Stir in the coffee and set aside to cool slightly.
  4. Put the eggs and sugar in a bowl and whisk together using a balloon whisk until frothy.
  5. Gradually add the melted chocolate, and whisk together to combine.
  6. Sift the flour, cocoa powder, ground coffee, spices and baking powder into the bowl and then beat together with your hand whisk until thoroughly combined.
  7. Pour batter into the prepared cake tin, level and bake for just over an hour, until the brownie is set and a skewer inserted in the centre comes away with a few moist crumbs.
  8. Cover the tin with a clean tea towel and leave to cool completely. Remove from the tin once cool.
  9. Whisk the double cream and icing sugar together on maximum speed and add the spirits and vanilla after soft peaks form. Continue to beat until combined but don't overheat - we want the cream to be softly whipped.
  10. If serving the brownies straight away, then swirl the whipped cream over the top and decorate with the chocolate curls. If you are not serving the brownies immediately then keep the cream as an optional serving on the side.
  11. Cut into small slices to serve with a cup of strong coffee..

Notes

  • Use decaf coffee in the brownies and leave out the alcohol if serving to children.