Brownie with coffee and cocoa

For long afternoon conversations and socializing! Try the wonderful combination of a brownie with a mild coffee aroma.


Brownie sponge

  • 200 g of baking chocolate
  • 200 g of butter
  • 75 g of smooth flour
  • 50 g of Anamaria cocoa powder
  • 1 teaspoon of baking powder
  • 150 g of sugar
  • 1 packet of 3in1 Anamaria instant coffee
  • 4 eggs
  • A pinch of salt

Coffee ganache

  • 250 ml of heavy cream
  • 1 packet of 3in1 Anamaria instant coffee
  • 150 g of milk chocolate


1. Melt chocolate and butter in a water bath. Mix the Anamaria 3in1 instant coffee with 2-3 tablespoons of hot water to dissolve any lumps and mix it with the melted chocolate and butter.

2. In a bowl, mix flour, baking powder, Anamaria cocoa powder, sugar and salt. Add the melted chocolate and butter and mix everything together with a wooden spoon. Add the eggs and mix once more for the ingredients to combine.

3. Pour the mixture into a cake pan (26 cm) covered with parchment paper and bake for approximately 18 minutes at 180°C. With a toothpick, check the sponge a few minutes before the end of baking so it doesn’t over bake. The brownie has to stay moist.

4. Mix the heavy cream with Anamaria 3in1 instant coffee, heat over low heat and stir with a whisk. When the cream starts to boil, remove the pot from the heat and add chocolate that you’ve broken into pieces. Stir the cream with the whisk until the chocolate is completely melted.

5. Cool the cream at room temperature, then briefly refrigerate it (approx. 15 min). Mix the cooled cream and smear it over the cooled brownie sponge. Decorate the cake with chocolate shavings and serve!