Crispy Coffee Caramel Brownie
I wanted to make my dream brownie. Fudgy, chewy outside, with some kind of textural element.
This is it. Trust me on this recipe!
105g (1/2 cup, 3 tablespoons) Plain Flour (Don’t Sieve)
35g (1/3 cup) Cocoa Powder
25g (3 tablespoons) Cornflour
200g (1 cup) White Sugar
45g (1/4 cup) Brown Sugar
120ml - 150ml (or 1/2 cup) aquafaba from 1 can of chickpeas
150g Vegan Block Butter (cut into cubes)
1 Tablespoon of Instant Coffee or Instant Espresso Powder
1/2 teaspoon Fine sea salt
200g of 70% minimum Dark Chocolate (I used 100g 85% & 100g 70%)
80g Vegan Friendly Chocolate Chips
1 teaspoon Vanilla Extract
30g (2/3 Cup) Cornflakes
50g (1/3 Cup) Nut of Choice (I used whole pistachios, walnuts or pecans would be good too)
115g-125g Coconut Cream (The top solidified part of a can of coconut milk)
1 teaspoon Vanilla Extract
90g (1/2 Cup) Soft Brown Sugar
60ml (1/4 Cup) Hot Water
1/4 teaspoon Sea Salt
1 Tablespoon Instant Coffee or Instant Espresso Powder
Start by pre-heating oven to 200c.
Dissolve Instant Coffee into 1/4 cup of boiling water. In a sauce add the coconut cream, soft brown sugar, hot water and coffee mixture, vanilla and salt. Mix together. Then bring to a boil, once it’s bubbling, keep stirring for 5 - 6 minutes till it reduces by half. Pour into a sealable glass jar and set aside.
Toating Crispy Toppings:
On a baking tray spread out the cornflakes and nuts (be sure to break into half if using walnuts or pecans). Put into the oven for 5 minutes till toasted. Remove and then allow to cool on the sheet. Drop the oven temperature to 170 c.
Prepare 8 inch / 20cm brownie tin by lining with parchment paper, greasing the tin a little so that the parchment paper sticks to the pan.
In a bowl add the flour, cornflour, salt - Do not sieve the flours. In the same bowl, sieve the cocoa powder as it tends to have bigger lumps. Using a silicone spatula mix to combine, then set aside.
Place the aquafaba into a clean & completely bowl. Begin to whisk using a hand mixer or stand mixer until frothy. Now slowing add the white sugar, whilst whisking. Scraping the sides if needed. Once all combined, allow to whisk for 7-8 minutes till shiny and you have soft peaks. Set aside.
Melting Chocolate & Butter:
Take a large enough glass or metal bowl that can fit over a saucepan with hot water, and break the 200g of chocolate into it with the butter. Place the bowl over a saucepan with some boiling water that just covers the bottom and doesn’t touch the bowl. On a medium heat stir as the chocolate and butter is melting. When it’s about 75% there add the 1/4 cup of brown sugar, and instant coffee. Continue stirring to dissolve the sugar and coffee until everything is melt. Pull from the heat and keep mixing. Allow to cool for a few minutes, then slowing combine with the aquafaba mixture, using a spatula to fold the too together. Add the dry ingredients and fold again till just combined. Add the Chocolate chips and fold again.
Spread evenly in the brownie tin, then smooth out a little. Add a good couple of tablespoons of the caramel across the brownie batter. Then evenly distribute the cornflakes & pistachios. Now drizzle a bit more of the caramel over the crispy top.
Bake in the oven for 25-30 minutes. Should be slightly jiggly in the middle, but firm around the edges. Mine was perfect at the 27 minute mark, But I recommend checking at the 25 minute mark and assessing if you need a couple more minutes.
This is the hard part! You have to let it cool down in the tin for 30 minutes or till cool enough at room temperature, then in the fridge for at least 1 hour, but ideally 2. Sounds insane, but when the butter & chocolate cools and sets, you get the perfect fudgy texture. Once cooled, slice into 6 and then allow to come to room temperature before serving, or heat it but and serve with your favourite vanilla ice cream.