Oooh-ey, goo-ey, chewy and oh my gosh so delicious. These Flourless Brownies, are now the winning entry into Australia’s Best Chocolate Raspberry Brownie recipe competition. Inspired by the newly launched limited edition Nespresso Cioccorosso flavour variation, they dance to the notes of rich dark chocolate and fresh raspberries. Coffee aficionados will definitely like the unmistakable flavour and aroma of freshly ground coffee in this easy to make, gluten-free, coffee time treat.
The search for Australia’s Best Chocolate Raspberry Brownie recipe is on and I’d decided to take a plunge and accept the invitation from Nespresso to join in the fun. It was a bit of a last minute decision, but when I was asked late last week to put together a brownie recipe using chocolate and fresh raspberries – the notes encapsulated in their limited edition Cioccorosso coffee blend, I couldn’t resist for three simple reasons.
I love raspberries.
They remind me of Indian summer days and my Grandfather’s simple cottage in the South of Poland. At the back of the small property was a treacherous at times, wild raspberry bush that produced the sweetest berries around. You could almost smell them as you entered the yard dotted with small veggie patches and fragrant flower planters. I didn’t mind the scratches nor the amount of effort it always took to get to the berries. The adventure definitely made them taste that much more delicious. And to this day they remind me of those warm summer days.
Coffee is something I learnt to enjoy in my twenties.
Coffee is an acquired taste, a very distinct one with bitter sweet earthy tones. My Mum took her coffee black with just a little sugar. I got my first Nespresso Krups coffee machine almost a decade ago. I’ve grown to like my coffee strong with just a dash of warm milk, but when it’s hot outside an espresso flat white with ice cold milk beats the heat for me. Coffee is part of my daily ritual and it helps – miraculously almost, to ward off migraines on those days when the weather suddenly changes. Yes, I am my own walking breathing weather change station.
Chocolate tastes luxurious, is rich in magnesium and is a great de-stresser.
Chocolate tastes good. Indulgent in fact, but it shouldn’t be a guilty pleasure especially if it’s at least 70% cocoa. Sometimes, when I am feeling a little stressed I crave chocolate – you can read more about food cravings here. Because chocolate contains magnesium it is a great stress reliever! It also contains other compounds that promote good mood. A spoonful of raw cacao blended into a cup of hot milk, or a couple of squares of dark chococlate enjoyed with your coffee can really make you feel happy.
The Brownie, the Process and the Competition
For me, Cioccorosso – available from November, combines not only good memories but helps me relax and take a moment to breathe. I wanted to make sure that the brownie had the same indulgent qualities of the coffee, chocolate and raspberries that I have grown to love, without a massive guilt factor attached – there always seems to be one associated with brownies…
Making it flourless ensured that it is not only gluten-free, but also low in refined carbohydrates and free of bleached flour. I also made sure to use whole almond meal instead of blanched because there are a lot of nutrients in the skin – why throw them away? Those of you on low sugar diets may question my use of brown sugar in this recipe… It’s meant to be a little indulgent and truth be told, in total, the Brownie has exactly 10g of sugar per serving. That’s less than most muesli bars and other “healthy” snacks and most Chocolate Brownie recipes out there. Organic butter was a no brainer. For an Australian accent I used buttery macadamias in place of the more American walnuts or pecans.
The result? Yep: oooh-ey, goo-ey, chewy and oh my gosh so delicious. Chocolatey rich. With notes of juicy raspberries and coffee. Nutty. One pot. One tin. Brownie!
The recipe competition will run this week (November 11-18). Entries will be judged on the 18th of November by Simmone Logue and also based on readers’ comments, feedback from Nespresso Facebook page here and repins from the Nespresso Brownie Challenge Pinterest board. So please, share your thoughts. Apart from a cash prize, the winning blogger will receive the following to giveaway: a Nespresso U Milk Machine RRP $299 as well as a Glass Collection of Cups (RRP $50) and 5 sleeves of Cioccorosso (RRP approx $40).
UPDATE: I Won! Stay tuned for the Nespresso goodies giveaway! And do check out the other entries here, they were pretty amazing too!
Oh, and you know what else?
I think these are PERFECT for making Coffee Chocolate and Raspberry Brownie Ice Cream like this… It’s a great way to prolong the life of your Brownies too, that of course, if there will be any left.
Flourless Coffee Chocolate and Raspberry Brownies | Nespresso Cioccorosso
- 150 g dark 70% cocoa chocolate chopped roughly
- 150 g butter diced, organic
- 1/2 cup firmly packed brown sugar or coconut sugar if you prefer
- 2 capsules Nespresso Cioccorosso unsused coffee grounds from the capsules (1 tablespoon)
- 2 eggs beaten lightly, organic or free-range
- 110 g whole almond meal - see note above
- 1/3 cup raw macadamias chopped roughly
- 3/4 cup fresh raspberries - see note above if using frozen ones
For the Brownie Ice Cream serving suggestion:
- 1 brownie square
- 2 scoops vanilla ice cream
- Preheat oven to 170C (150C fan forced, 325F, gas mark 3). Line a 20cm square tin with waxed baking paper.
- Place chocolate and butter in a medium-sized saucepan set over low heat for the chocolate and butter to melt, stirring occasionally. Remove the mixture from heat and add the sugar and coffee grounds, stir in well. Set the pan aside for around 10 minutes to allow the mixture to cool.
- Once cooled, using a whisk beat in the eggs until the mixture becomes smooth and glossy (it may appear curdled at first, just keep whisking). Whisk in almond meal. Add nuts and raspberries and fold in to combine.
- Using a spatula, scrape the batter into the paper-lined brownie tin and bake in the pre-heated oven for 30-35 minutes, or until the brownie is set on top and beginning to crack, but still soft to the touch in the middle.
- Remove from the oven and cool on a wire rack for 10 minutes, before removing from the tin to cool further. When cool, slice into 16 squares and enjoy with your favourite tea-time drink.
For the Brownie Ice Cream serving suggestion:
- Mash brownie in a bowl with a fork, Add ice cream and continue to mash and fold until the brownie is mixed in with the ice cream. Return to the freezer for 10 minutes to set. Scoop into a cone or a serving bowl.