HOW TO MAKE THE BEST Coffee g round brownie s
ALEX RUSHMER MAKES USE OF LEFTOVER COFFEE WITH DELICIOUS, CHOCOLATEY RESULTS
“I was sceptical on first reading a variant of this recipe in The Guardian recently, but the use of something that usually goes on the compost heap piqued my interest. A fine grind of coffee works best for this so as to avoid lending the final product a gritty texture. Will it stand up to a gooey-centred, butter laden brownie? Possibly not, but it does show what it’s possible to achieve with a waste product and a little ingenuity!”
INGREDIENTS l 80g used coffee grounds l Two apples, peeled and diced l 50ml water l 250g milk chocolate l 80g caster sugar l 100ml rapeseed oil l 120g cracked rye or rye flour l Pinch Maldon salt
STEP-BY-STEP GUIDE l Heat the oven to 170˚C. Put the coffee grounds, apples and water into a saucepan and cook on the hob over a moderate heat with the lid on for 8-10 minutes, until the apple begins to break down. l Transfer to a blender and blitz until smooth. Add the chocolate 50g at a time and stir until melted. l Add the sugar and then gradually stir in the rapeseed oil, 25ml at a time so that the mixture doesn’t split. l Finally, mix in the cracked rye or rye flour and sea salt then pour into a lined brownie tin (24cm square). l Bake in the oven for 35-40 minutes until a crust forms on the top, then leave to cool. Turn out, cut into squares and serve. Probably with another cup of coffee.
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