Although we are not big fans of coffee, the family is, and as this Sunday there was a family lunch we decided to experiment with a rather original recipe (this time the brownie did not reach the capital Saucepolis but with the recipe improved we promise a Sunday with “cappuccino”), but not less simple.
It’s about coffee brownies with white chocolate that taste and look like an authentic Italian cappuccino made cake.
This week we modify the recipe again significantly reducing the amount of sugar, which we have even eliminated from coverage, and we had some problems… The sugar makes the cover to thicken and harden, is like the ‘cement’ of the mixture, so if you decide to remove it, you will have to replace it with another ingredient. We have doubled the amount of chocolate, and we used the fridge to solidify it before.
However we give you the original proportions of sugar if you prefer the extrasweet version

As important tip, bring out the butter from the refrigerator an hour before cooking to make is soft and to avoid hurting your wrists while you make the brownie mix. If you cut into cubes rather than adding the whole block you will see how it is easier to make the mixture.

As always, we start with the ingredients for 12 to 16 units:

For the brownie
- 225 g. unsalted soft butter and a little more for greasing the pan.
- 180 (225g). powder brown sugar or beans if you have no food processor
- 225g. self-rising flour (yeast), if you have just the flour add 8g. of baking powder
- 1 teaspoon more of baking powder
- 4 eggs, beaten
- 2 (1) teaspoon unsweetened cocoa powder
- 3 tablespoons of instant coffee dissolved in 2 tablespoons of boiling water
To cover
- 240g. chopped white chocolate
- 50g. butter
- 3 tablespoons milk
- The original recipe also includes 175 g of icing sugar, but we felt that was too much and we have replaced it with chocolate
- Cocoa powder for dusting
Utensils:
- A square pan, about 20 x 20 cm.
- Baking paper (at the supermarket, you find it in the area of aluminium foil)
- A large mixing bowl
- A medium bowl beat eggs for beaten the eggs
- A medium bowl to cover
- A pot to cook in a double-boiler
- A rubber spatula
- Whisks to mix
Instructions:
1. 1. We turn on the oven to 180 º.
2. 2. We grease
3. 3. We cut a square of baking paper with the size of the base of the mold and place it over the butter (only the base)
BROWNIE
1. 1. In a large bowl mix flour, baking powder and cocoa
2. 2. Add the eggs, the butter diced and the dissolved coffee and mix well with the rods until we have a smooth paste without traces of pieces of butter
3. 3. We put the mixture into the mold and we extend it with the spatula until evenly distributed in the mold
Bake it for 35-40 minutes in the low position of the oven and check pricking the center with a knife. It must come out clean or almost clean. In all the brownies it’s important not to over-bake them.
We took the oven and let cool in pan for 10 minutes. After stripper on a wire rack and let cool completely. Once cool we can prepare the coverage.
COVERAGE
1. 1. We put all ingredients in a medium bowl and place it to cook in a double-boiler: in a saucepan with water over medium heat.
2. 2. We mixed with the straw until blended. Remove from heat and wait till it is warm and more pasty. Spread the mixture over the brownie using a spatula.
3. 3. Let cool until solid. We use the refrigerator because the coverage we were left too liquid.

When cool and solid coverage sprinkle with cocoa powder and cut into small squares.
Bon appétit!

Tags: breakfast, hotel sauce breakfast, saragossa breakfast, saragossa brownies