Parce qu'on ne s'en lasse pas, voici... des brownies! Ouep, encore des brownies, et encore au café, mais cette fois-ci, au lieu du simple carré chocolaté, j'ai poussé la recherche plus loin en pigeant de l'inspiration ça et là sur internet pour créer des méga-brownies triple café absolument irrésistibles!
La couche du bas est fondante comme du fudge moelleux avec son mélange de beurre, de chocolat et de café, le centre est un glaçage crémeux et décadent - encore une fois merci beurre! -, et le dessus complète avec brio le trio des étages avec une ganache chocolatée au Kahlua. Yep, rien que ça... Dans la catégorie des desserts trop cochons, on ne fait pas mieux je vous le jure!
Ingrédients :
Brownies au café
- 1 tasse de beurre, à température ambiante
- 180 grammes de chocolat mi-amer, haché grossièrement
- 2 cuillères à table de café instantané
- 4 oeufs
- 1 3/4 tasses de sucre
- 2 cuillères à thé d'extrait de vanille pure
- 1 1/3 tasses de farine tout usage
- 1/2 cuillère à thé de bicarbonate de soude
- 2 cuillère à table de crème 35%
- 1 1/2 cuillères à table de café instantané
- 1/4 de tasse de beurre, à température ambiante
- 2 tasses de sucre en poudre
- 1 tasse de chocolat mi-amer, haché grossièrement
- 1/2 tasse de crème 35$
- 1 cuillère à table de Kahlua
For the Brownies:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/4 teaspoon baking soda
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/4 teaspoon baking soda
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
For the Brownies:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/4 teaspoon baking soda
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/4 teaspoon baking soda
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
Préparation :
Brownies au café
Préchauffer le four à 350F. Recouvrir un moule carré de 8 pouces de côté de papier parchemin. Beurrer le papier parchemin. Réserver.
Dans une petite casserole, fondre le beurre et le chocolat ensemble avec le café instantané sur feu doux en remuant jusqu'à homogénéité. Retirer du feu et réserver.
Dans un grand bol, battre les oeufs, le sucre et la vanille au fouet. Ajouter le mélange de chocolat et fouetter pour bien comginer. Ajouter la farine et le bicarbonate de soude et mélanger jusqu'à ce que la farine soit disparue dans la pâte, sans plus.
Preheat
oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan.
Put a long piece of parchment paper in the bottom of the pan, letting
the parchment extend up two sides of the pan and overhang slightly on
both ends. (This will make it easy to remove the bars from the pan after
they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate gancahe set up completely before cutting.
Recipe Note: Once the brownies are completely cool, you can place the pan in the refrigerator to help the chocolate ganache set up.
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate gancahe set up completely before cutting.
Recipe Note: Once the brownies are completely cool, you can place the pan in the refrigerator to help the chocolate ganache set up.
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
Verser dans le moule préparé. Cuire au four de 25 à 30 minutes, ou jusqu'à ce que la surface soit à peine figée. Laisser refroidir complètement dans le moule.
Crème au beurre au café
Chauffer légèrement la crème au micro-ondes. Ajouter le café instantané et remuer jusqu'à dissolution. Réserver.
Dans un grand bol, battre le beurre et le sucre en poudre au batteur électrique. Ajouter le mélange de café dissous et continuer à battre jusqu'à consistance crémeuse.
Étendre délicatement sur les brownies avec une spatule. Réfrigérer pendant la préparation de la ganache.
Ganache au café
Dans une petite casserole, chauffer la crème au point d'ébullition. Ajouter ensuite le Kahlua et le chocolat et remuer doucement jusqu'à ce que le chocolat soit fondu et la ganache ait une texture lisse. Laisser reposer 5 minutes.
Étendre sur la crème au beurre et lisser à la spatule.
Réfrigérer pour 2 heures pour faciliter la coupe, puis découper en carrés.
Déguster!
Preheat
oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan.
Put a long piece of parchment paper in the bottom of the pan, letting
the parchment extend up two sides of the pan and overhang slightly on
both ends. (This will make it easy to remove the bars from the pan after
they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate gancahe set up completely before cutting.
Recipe Note: Once the brownies are completely cool, you can place the pan in the refrigerator to help the chocolate ganache set up.
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate gancahe set up completely before cutting.
Recipe Note: Once the brownies are completely cool, you can place the pan in the refrigerator to help the chocolate ganache set up.
Read more at http://sweetpeaskitchen.com/2011/05/coffee-cream-brownies/#D7Ft3K8tCd1osyOJ.99
Temps de préparation : 10 minutes
Temps de cuisson : 25-30 minutes
Temps de pause : Quelques heures
Quantité obtenue : 16 gros carrés
