These White Russian brownies are for serious chocaholics only! Serve topped with Kahlua-spiked whipped cream and a cup of strong coffee. Post in collaboration with CRU Kafe.
Coffee and I have a beautiful friendship. I rely on my friend heavily to get me through each day and it’s no exaggeration that I can’t even function before my first cup. If I am lucky, my husband presents me with my first coffee of the day before I have a chance to really wake up.
After that first cup, I have at least three more, switching to decaf after a certain time in order to not bounce off the walls. This coffee addiction intensified greatly after we got a Nespresso machine last Christmas, it is just so easy to make a good cup of coffee at the press of a button.
But not all coffee capsules are created equal and we have been through many before finally finding the ONES. I found out about Cru Kafe from John Quilter, a.k.a Food Busker at a blogger event. He was there to teach us how to BBQ the perfect steak… and I just happened to have embarked on a week-long detox.
So I was chatting to John about my detox and I mentioned that the hardest thing to cut out was coffee… which is when he decided to tell me about his coffee company Cru Kafe. Talk about bad timing! John kindly send me some samples of the capsules once my detox was over and I was instantly hooked.
The Cru Kafe team pride themselves in sourcing the best organic coffee which they offer as coffee beans, ground and Nespresso compatible pods . My favourite blend is their dark roast, but I am also a humongous fan of their decaf blend, for the simple reason that it tastes nothing like decaf! What’s more, the coffee capsules are recyclable which is a huge plus in my book – peel the lid and empty the coffee grounds into the compost bin, rinse and recycle the capsules.
I am excited to partner with Cru Kafe to offer all coffee-loving readers a chance to win their starter pack, scroll to the end of the post for chance to enter the giveaway. If you don’t win, you can still enjoy £5 off your first purchase using the code CRU-SUPERGOLDEN on orders of £20 and over (valid until 15/1/18).
And what would coffee be without a little something sweet to enjoy alongside it? These extremely dangerous White Russian brownies are best enjoyed with a cup of strong coffee. Why dangerous? Well they contain an insane amount of dark chocolate and coffee AND they are topped with Kahlua and vodka spiked whipped cream.
These are very intense brownies indeed and, although I have sliced them in lovely triangles for the photos, it would be advisable to cut them into small squares because a little goes a very long way! If you don’t plan on sharing the brownies straight away then keep the cream as an optional topping on the side.
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- 150g | 5½ oz 70% dark chocolate, chopped
- 100g | 3½ oz milk chocolate, chopped
- 250g | 9 oz unsalted butter, cubed
- 30ml | ⅛ cup freshly-brewed strong coffee
- 200g | 7oz caster sugar
- 100g | 3½ oz soft light brown sugar
- 4 large eggs
- 160g | 5.6 oz plain (all purpose) flour
- 60g | 2 oz cocoa powder
- 1 tsp ground cinnamon or gingerbread spice blend (optional)
- 2 tsp ground coffee
- ½ tsp salt
- pinch baking powder
- To serve
- 300ml double (heavy) cream
- 100g | 3½ oz icing sugar
- 2 tbsp Kahlua
- 2 tsp vodka
- 1 tsp vanilla extract
- 100ml chocolate, melted, to create chocolate curls
- 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.
- 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).
- 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.
- Put the eggs and sugar in a bowl and whisk together using a balloon whisk until frothy.
- Gradually add the melted chocolate, and whisk together to combine.
- 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.
- 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.
- Cover the tin with a clean tea towel and leave to cool completely. Remove from the tin once cool.
- 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.
- 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.
- Cut into small slices to serve with a cup of strong coffee..