Colombian Coffee Adventures | Episode 3 | John Quilter AKA Food Busker

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and calories, while milk chocolate is more affordable.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and lower in calories, while store-bought options save time.

Break 250g of dark chocolate into a bowl.

Add 250g of unsalted butter to the chocolate.

Melt the chocolate and butter together over a double boiler, stirring until smooth.

Add 250g of golden caster sugar to the melted mixture and stir.

Incorporate 60g of almond flour and 20g of coffee flour into the mixture.

Add a pinch of cinnamon and mix well.

Whisk 6 eggs in a separate bowl and then add them to the chocolate mixture, stirring to combine.

Add a pinch of salt to enhance the flavors.

Transfer the mixture into a greased cake tin lined with greaseproof paper.

Swirl some peanut butter on top for presentation.

Bake in a preheated oven at 160°C for 20 to 25 minutes, until the outside is cooked and the center is still wobbly.

Let the brownies cool for 10 minutes before lifting them out and slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens