Flourless Coffee Chocolate Raspberry Brownie (7)
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Flourless Coffee Chocolate and Raspberry Brownies | Nespresso Cioccorosso

Ingredient notes: Frozen raspberries can be used, but make sure to thaw them out before mixing into the batter. I used Nespresso 70% cocoa chocolate for this recipe. I also used whole almond meal instead of blanched (continue reading for a nut-free suggestion). You can get it from most supermarkets nowadays. It is made with skin-on almonds because nutrients found in almond skins team up with the vitamin E present in their meat to more than double the antioxidant power delivered by either one of these nutrients separately. To make whole almond meal, pulse raw almonds with skin on using a food processor until desired consistency is achieved. Do not blend on high speed as you will end up getting almond butter. Following Denise's comment, I thought I'd add that for a treenut-free version you might be able to use a 1:1 ratio of ground raw sunflower seeds. I have not tested this, so comments are welcome.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 16

Ingredients

  • 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

Instructions

  • 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.

Notes

These Flourless Brownies, inspired by the newly launched limited edition Nespresso Cioccorosso flavour variation, dance to the notes of 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.
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