HomeBakingAdams + Russell’s Coffee-Mocha Brownies Indulge with a batch of these coffee-mocha brownies with autumn blackberry ice cream and coffee-fudge sauce. A decadent treat, Adam + Russell’s recipe combines whipping cream, coffee beans, three varieties of chocolate and plenty of espresso shots to create the ultimate coffee lover’s dessert. Ingredients: To make the coffee mocha brownies: 95g unsalted butter 90g dark chocolate 45g plain flour 20g cocoa powder 20g white chocolate 25g milk chocolate 2 eggs 130 caster sugar 2 double espresso shots of Adams + Russell’s Arabica Coffee To make the blackberry ice cream: 500g freshly picked blackberries 75g caster sugar 30mm water 300ml whipping cream Adams +Russell’s Arabica Coffee Beans (for decoration) Method To make the brownies: 1 Make the espresso using your choice of coffee accessory then leave to cool 2 Mix the dark chocolate with the butter (in small squares) 3 Heat the mixture in a bowl over a saucepan with water in it – stir occasionally. 4 Add the coffee espresso to taste 5 Leave the melted mixture to cool 6 Turn the oven to 160C / gas 4 7 Chop the milk and white chocolate into cubes 8 Mix the eggs in a bowl with the caster sugar 9 Whisk the eggs and sugar until the mixture becomes pale 10 Pour the cooled dark chocolate mixture over the top 11 Gently fold together with a spatula until the mix is one colour 12 Slowly sieve the flour and cocoa over the mixture while folding it into the mix 13 Stir in the milk and white chocolate chunks 14 Pour the mixture into a prepared tin 15 Put in the oven for 25 minutes (or until the brownie stops wobbling) To make the ice cream: 1 Put blackberries in a pan with water & sugar, then cover simmer for 5 minutes. 2 Tip the mix into a sieve over a bowl and push through. Place to the side for chilling. 3 Whip the cream until thick but still soft – it should fall from a spoon. 4 Add the blackberry puree, mix well and then freeze for 2 hours. 5 Mash with a fork or process it then Return to freezer. 6 Serve with extra blackberries and decorated Arabica coffee beans. Recipe courtesy of Adams + Russell. Click here for more information.