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MORNING AFTER BROWNIES-Super Moist Espresso Fudgy Brownies 意式特濃咖啡布朗尼蛋糕

Updated: Jan 12, 2021


MORNING AFTER BROWNIES-Super Moist Espresso Fudgy Brownies 意式特濃咖啡布朗尼蛋糕 (▼中文版食譜在英文版下面▼)


Why is it called the Morning After Brownies?

Because it taste even better and moist even the day after baking.

Quick & easy to make. Great party food and last minutes Xmas dessert !


INGREDIENTS :

Brownie Base

140 g unsalted butter

200 g very fine sugar

80 g cocoa powder

¼ tsp salt

65 g all purpose flour

2 TBSP espresso

2 eggs

½ tsp vanilla extract /1/3 vanilla stick


Espresso Swirl

150 g cream cheese, at room temperature

1 egg yolk

30 g condense milk

10 g very fine sugar

½ tsp vanilla extract / 1/3 stick vanilla

5 TBSP espresso

30 g all purpose flour

30~50g Walnut ( or any other nuts of your choice.)


METHOD :

Brownie Batter

1. Preheat oven to 160℃, place rack on the lower bottom of the oven.( The third rack from the top of the oven.)


2. Prepare an 8″x 10 “/ 20 x 25 cm pan with butter and line with baking paper.


3. With a small pot, brown the butter with medium high heat, beware not to burn it. I use induction mark #7 out of #9.


4. In a mixing bowl, sieve the cocoa powder into sugar and salt, whisk until no more lumps.


5. Add browned butter to the cocoa mixture and place the bowl over a double boiler.


6. Heat it until its smooth and warm enough, around 40℃. Or warm until you can just place your finger in the batter, for a few seconds before it gets too hot.


7. Remove from the double boiler , add the espresso and vanilla extract.


8. Add one egg to the mixture and whisk well until incorporated.


9. Then add the second egg and mix until well incorporated.


10. Sieve the flour into the mixture and whisk until there are no more lumps. Set aside.



Espresso Swirl

1. In a bowl, whisk cream cheese with condense milk and sugar until smooth.


2. Add the egg yolk and vanilla and mix well.


3. Add the coffee mixture and mix well.


4. Sieve the flour and mix until just incorporated.




Final Assemble Steps

1. Pour 2/3 of the brownie batter into the pan. Spread it evenly.


2. Spoon the espresso mixture over the top randomly.


3. Spoon the remainder batter on where the espresso mixture is absent.


4. Use a toothpick to create swirls but not to over mix or you will lose the layers.


5. Sprinkle nuts on top of the batter.



6. Bake for 26-30 min or until a toothpick comes out slightly moist with a few crumbs on it at the edges of the cake. Check at the 25 min mark and check every 2 minutes until the middle part of the cake’s surface is just cook. Be cautious that you don’t over bake it. Then the brownies will become hard and dry.


7. Leave to cool fully in the baking pan, then slice and serve.



YOUTUBE ZOOM COOKING VIDEO


MORNING AFTER BROWNIES-Super Moist Espresso Fudgy Brownies

意式特濃咖啡布朗尼蛋糕

為什麼叫做「事後早晨」的布朗尼?

因為它即使在烘烤後的第二天,糕身仍然濕潤,味道甚至更好,。

這快速簡易食譜,會是很棒的派對食物和即時可以製作的聖誕節甜點!


材料

布朗尼蛋糕底

140克 無鹽牛油

200克 幼細砂糖

80克 特濃可可粉

¼茶匙 鹽

65克 多用途面粉 / 中筋麵粉

2 湯匙 意式濃縮咖啡

2隻 蛋

½茶匙 雲尼拿香油/ 1/3雲尼拿籽


特濃咖啡旋風

150克 忌廉芝士,室溫

1個 蛋黃

30克 煉奶

10克 幼砂糖

½茶匙 雲尼拿香油/ 1/3雲尼拿籽

5 湯匙 意式濃縮咖啡

30克 多用途面粉 / 中筋麵粉

30〜50g 核桃(或其他堅果)。



做法

布朗尼麵糊

1.將烤箱預熱至160℃,將焗架放在烤箱的底架(從烤箱頂部開始的第三個架子)。


2.用牛油抹勻8 x 10寸/ 20 x 25厘米的焗盆,再鋪上烘焙紙。


3.用小鍋將牛油用中火加熱至棕色,注意不要燒焦。


4.在攪拌盆中,將可可粉篩入糖和鹽中,攪拌至不再結塊。


5.在可可混合物中加入棕色牛油,然後將盆放在有熱水的雙鍋上。


6.加熱至大約40攝氏度,至光滑及暖。


7.將盆從雙鍋中取出,加入濃縮咖啡和雲尼拿,拌勻。


8.加入第一隻蛋,攪拌均勻。


9.然後加入第二隻蛋,攪拌直至完全混合。


10.將麵粉篩入麵糊中,攪拌直至不再結塊。


特濃咖啡旋風

1.在大碗中,將奶油芝士和濃縮的牛奶和糖,攪拌至光滑。


2.加入蛋黃和雲尼拿,攪拌均勻。


3.再加咖啡,並充分混合。


4.然後篩入麵粉,攪拌直至不再結塊。




最終合成步驟

1.將2/3的布朗尼麵糊均勻地倒入焗盆中。


2.隨機地在麵糊上面勺上濃咖啡麵糊。


3.將剩餘的布朗尼麵糊勺在沒有濃咖啡麵糊的地方。


4.用牙籤在麵糊上劃出漩渦花紋,但不要過度混合,否則您會失去層次感。


5.將堅果灑在麵糊上。


6.烘烤26至30分鐘,或直到用牙籤刺入布朗尼蛋糕邊緣時,牙籤仍稍微沾著小許的濕潤蛋糕碎點。在25分鐘時開始檢查,並每2分鐘檢查一次,直到蛋糕表面的中間部分剛剛煮熟。請注意不要過度烘烤。否則,蛋糕便會變硬變乾。


7.待布朗尼在烤盤中充分冷卻,然後切成方塊,即可享用。





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