Coffee Brownie

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160 gr of Kacoa 65% Mild coverture

78 gr of butter 

95 gr of all-purpose flour 

140 gr of sugar 

50 gr of hazelnuts 

2 eggs (120 gr)

30 gr of Kacoa 65% Intense coverture

1 1/4 tsp of baking powder 

1/4 cup ristretto or espresso coffee

Cooking Time

About 18-20 minutes 

Preheat oven to 200C and place a container with water inside to create a moist environment.

1.- 10′ moist-heat cooking

2.’ 8′ dry-heat cooking


  1. In a bowl, mix the butter and Kacoa’s 65% Mild coverture by melting them in the microwave using 30-second intervals; make sure to use a folding technique when mixing them. 
  2. Fold in the eggs and the sugar together until you achieve a creamy consistency. 
  3. Sift the flour and the baking powder.
  4. Grind the hazelnuts.
  5. Place all the previous mixtures together in a single bowl, add the coffee, and fold everything together. 
  6. Transport mixture into a 20cm x 20cm mold covered in wax paper and add the 30grs of 65% Kacoa’s intense chocolate on top. 
  7. When placing the mixture in the oven, reduce the temperature to 170 C. 

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