Chocolate and Coffee Brownie Pots
By OcadoLife
Published on 27 March 2023
“Coffee grounds are great for feeding your plants, but did you know you can eat them too?” says chef and sustainable eating expert Liam Barker. His Chocolate and Coffee Brownie Pots are deliciously rich and fudgy thanks to the dates mixed with dark chocolate, and though these bakes might look a tad rustic, they taste incredible. For a more traditional brownie shape, you could double the quantities and bake in a 15cm brownie tin, then cut into squares before serving.Time and servings
50 minsTotal time
6Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 15 g of unsalted butter, melted
- 5 dates, pitted and finely chopped
- 30 g of used coffee grounds
- 125 g of dark chocolate, broken into squares
- 80 ml of coconut oil
- 150 g of dark muscovado sugar
- 25 g of cocoa powder
- 120 g of plain flour
- 1 pinch of baking powder
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease 6 ramekins (about 6-8cm in diameter) with melted butter.Step 2
Put the dates in a small pan with the coffee grounds and 75ml water and bring to the boil. Reduce to a simmer for 10 mins or until the water has almost cooked away, then stir in 30ml boiled water from the kettle. Remove from the heat and leave to cool slightly.Step 3
Meanwhile, melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir in a pinch of sea salt and leave to cool for 5 mins.Step 4
Put the sugar, date mixture and melted chocolate in a mixing bowl. Sift in the cocoa powder, flour and baking powder, then fold together with a spatula until combined. Divide the mixture evenly between the ramekins and bake for 20 mins or until a crust has formed but the centres are still gooey. Leave to rest for 30 mins before serving. Leftover brownies will keep in an airtight container for up to 2 days.