Arabica coffee brownie: the autumn treat with an extra touch

Brownies are the perfect refuge for shaking off the October chill: chocolatey, just soft enough, with a crust that cracks at the first bite. Our version stays true to the classic recipe, but with one extra ingredient that changes everything without altering anything.

The addition is Caffé Milani's 100% Arabica Puro Etiopia coffee, with aromatic notes of black pepper and rum: a coffee that isn't noticeable at the first bite, but intensifies the dark chocolate, giving it depth and a slightly spicy character. The result is a rounder brownie, perfect for autumn.

Ingredients for a 20x20 cm pan:

• 200 g dark chocolate (60-70%), chopped
• 150 g butter
• 180 g cane sugar
• 3 eggs
• 100 g all-purpose flour
• 30 ml Caffé Milani Puro Etiopia espresso
• Salt to taste

Method: 

Prepare the espresso with Puro Etiopia and let it cool while you work with the rest of the ingredients. Melt the dark chocolate and butter together using a bain-marie or in the microwave, stirring until smooth. Remove from the heat, incorporate the cane sugar, then add the eggs one at a time, mixing well after each one.

Pour in the now-cooled coffee, add the sifted flour and a pinch of salt, mixing quickly without overworking the batter. Pour the mixture into a pan lined with parchment paper, level the surface and bake in a preheated static oven at 175 °C. Remove from the oven when the center is still slightly soft - the skewer should come out moist! Let it cool completely before cutting into squares: it makes the difference between a brownie that crumbles and one that cuts perfectly.

In baking, coffee is almost always used to enhance the bitterness and depth of the cocoa, acting as a flavor enhancer rather than an ingredient in its own right. It's the same reason why a quality espresso makes a difference in both a tiramisu and a brownie: the less you taste its direct flavor, the better it has done its job.

Want to recreate this recipe? Discover Caffé Milani's Puro Etiopia and let yourself be inspired by new flavor combinations.