Bring a touch of Christmas magic to your dessert table with these indulgent espresso brownies. Made with rich melted chocolate, buttery goodness and a dash of Camp, they bake into a fudgy centre with a crackly top that’s irresistible. Perfect for holiday gatherings, these brownies can be dressed up with edible gold dust and chocolate stars for a sparkling seasonal treat. Slice into 16 squares and serve as a cosy after-dinner indulgence, or wrap them up as homemade Christmas gifts that coffee and chocolate lovers will adore.
Ingredients
225g butter, diced
200g plain chocolate, chopped
3 tbsp Camp Chicory & Coffee Essence
3 medium eggs
225g light brown soft sugar
100g plain flour
1 tsp baking powder
Preparation
Step 1
Preheat the oven to 180 °C, gas mark 4. Grease and line a 22cm square tin with baking parchment.
Step 2
Place the butter, chocolate and Camp in a large heatproof bowl over a pan of simmering water and allow to melt, then cool slightly.
Step 3
Whisk together the eggs and sugar in another large bowl until pale and thickened. Stir in the chocolate mixture. Mix the flour and baking powder and sift over the brownie mix, fold in gently until just combined. Pour the mixture into the prepared tin and bake for 30-35 minutes, until a crust has formed on top but with a slight wobble in the centre. Allow to cool.
Step 4
Cut into 16 squares to serve.
Step 5
Sprinkle with edible gold dust and small chocolate stars for a Christmas option.