Last week I was challenged to develop Australia’s best chocolate raspberry brownie in celebration of Nespresso’s limited edition Cioccorosso (intensity 6) variation blend. And boy it was a challenge for me!
As most of you know I don’t usually bake, the first brownie I ever made was Donna Hay’s molten chocolate chunk brownie packet mix and this is my second attempt (let alone from scratch). So after much brownie inspiration from my fellow facebook foodie fans and my baking future sis-in-law Little Miss Bacon, I am excited to present you my Triple Choc Brownie which is infused with Nespresso Cioccorosso and topped with homemade Raspberry Sauce…
This is my very first recipe so I hope you like it – if it is chosen by well-known chef Simmone Logue and Nespresso fans as Australia’s best chocolate raspberry brownie then one foodie cravings will win a Nespresso U Milk Machine (value at $299), a glass collection of cups (valued at $50) and 5 sleeves of Cioccorosso (valued at $40). What do you think of my very first attempt at creating my own brownie recipe?
Nespresso Cioccorosso Triple Choc Brownie with Raspberry Sauce Recipe
Preparation time 20 minutes | Baking time 50 minutes | Garnishing/plating up time 5 – 10 minutes
Brownie
220g dark chocolate (broken up into pieces)
60g white chocolate chips
60g milk chocolate chips
250g unsalted butter
2 Nespresso Cioccorosso ristretto shots
4 eggs
1 1/4 cups plain flour (sifted)
1/3 cup cocoa (sifted)
1 3/4 cups brown sugar
1/4 teaspoon baking powder,
Raspberry Sauce
1 cup of raspberries (fresh or thawed if frozen)
6 teaspoons of icing sugar
Serving suggestion (optional)
Vanilla ice cream or cream
1. Preheat oven to 160 degrees then take everything you need out (following Jamie Oliver’s steps) – ingredients, mixing bowl, baking tin, baking paper, blender, wooden spoon etc – and lay it out on your kitchen bench. If you are using frozen raspberries, leave it to thaw for a hour while you prepare and bake your brownie.
2. Roughly chop butter and break dark chocolate pieces then place into a small saucepan on low. Stir mixture until smooth then take off heat.
3. Using your Nespresso coffee machine make two ristretto shots of Nespresso’s Cioccorosso.
4. In a mixing bowl add eggs, brown sugar, sifted plain flour, cocoa, baking powder, melted chocolate butter mixture and two ristrettos of Nespresso’s Cioccorosso coffee. Mix well with a wooden spoon until smooth.
5. Pour mixture into a baking paper lined 20cm square tin then top with white and milk chocolate chips. Bake for 50 minutes.
6. While your brownie is baking, put into a blender 1 cup of thawed (or fresh) raspberries and icing sugar then blend on low. I love my sauce sweet so I went with 6 teaspoons.
7. Test to see if it is ready by poking a skewer into the brownie, if brownie springs back and skewer comes out clean, it’s perfect. Let your brownie cool in the tin and then drizzle with raspberry sauce.
8. Sit back with a coffee and enjoy your Nespresso Cioccorosso Triple Choc Brownie with Raspberry Sauce. Also tastes amazing with a dollop of cream and scoop of vanilla ice cream.
Nespresso Cioccorosso’s notes of dark chocolate and red fruits matches perfectly with my triple choc raspberry brownie creation. You can find it at Nespresso boutique stores or online from November for a limited time.
