Most coffee brownie recipes rely on instant coffee or espresso powder, but this one does things a little differently. We use real filter coffee decoction, and it makes all the difference.
The result is a brownie that’s richer, deeper, and layered with that unmistakable South Indian coffee flavour that’s hard to replicate.
The batter comes together in one bowl, the whole thing takes under an hour, and what you’re left with is exactly what a good brownie should be: fudgy in the middle, crackly on top, and best enjoyed slightly warm, preferably with a cup of coffee on the side.
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs (room temperature)
- 3 tablespoons filter coffee decoction, cooled (strong brew recommended — Meter Coffee Heritage Blend works well)
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup dark chocolate chips or chopped chocolate (optional)
Method
- Preheat your oven to 175°C. Line an 8-inch square baking tin with parchment paper or grease it lightly.
- In a saucepan, melt the butter over low heat. Remove from heat and let it cool slightly so it’s warm, not hot.
- Stir in the sugar until well combined and glossy.
- Pour in the cooled filter coffee decoction and vanilla extract. Stir until smooth.
- Add the cocoa powder, flour, and salt. Fold gently until just combined.
- Fold in the chocolate chips, if using.
- Pour the batter into your prepared tin and spread it evenly.
- Bake for 25–30 minutes.
- Let the brownies cool in the tin for 15 minutes before slicing and serving.
Tips
- Bake for 25 minutes for fudgy brownies, and 30 minutes for a slightly firmer texture.
- The top should be set and crackly, and a toothpick inserted in the centre should come out with a few moist crumbs.
- A pinch of flaky salt on top before baking brings out their flavour.
- Store in an airtight container for up to 3 days.
The chicory from the Heritage Blend cuts through the chocolate and makes these taste like something you’d get at your favourite old-school bakery.
