Espresso Brownies with Dark Chocolate Ganache



  • 180g (3/4 cup) Beyond Good 60% Dark Chocolate Melts
  • 350g (3 sticks) salted butter
  • 150g (1 cup) all-purpose flour
  • 120g (1 1/4 cups) unsweetened cocoa, sifted
  • 450g (2 1/4 cups) soft brown sugar 
  • 6 large eggs, at room temperature
  • 8oz strong coffee, cooled


  • 100g (1/2 cup) Beyond Good 60% Dark Chocolate Melts
  • 1/2 cup heavy cream
  • 20g (4 1/4 teaspoons) salted butter

Makes 16 Brownies


  1. Preheat the oven to 350°F. Line a 10 inch x 12 inch baking tin.
  2. Place the chocolate into a large mixing bowl. Heat the butter in a saucepan and bring to the boil. Simmer for 5 minutes or until the butter starts turning a deep brown - the butter should froth up twice to get to this point. As soon as the butter solids on the bottom of the pot turn brown, remove from the heat and pour over the chocolate. Stir until completely melted.
  3. Sift the flour and cocoa powder together and set aside
  4. Whisk the sugar and eggs in a mixer with a paddle attachment for 8-10 minutes until ribbon stage. The mixture will be very light and it will leave a trail when you make a figure ‘8’ with the beaters.
  5. Fold the sifted flour and cocoa into the egg mixture. Then fold in the cooled chocolate mixture and the cooled coffee.
  6. Pour the batter into the prepared tin. Bake in the preheated oven for 25-30 minutes. Allow to cool completely.
  7. In the meantime, place the chocolate and butter in a bowl. Heat the cream to just below boiling point and pour over the chocolate and butter. Allow to stand for a few minutes then whisk until smooth. Spread over the cooled brownie and allow to set slightly before carefully removing from the tin and cutting into 2 x 2 inch squares.
  8. Store in an airtight container for up to 2 weeks.


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