Light coffee brownies: soft, with an intense taste but with little sugar and butter. Everyone loves brownies, the american treats very rich in butter and especially sugar, a real calorie bomb. This is my personal 'lightened' version, because my dad is hyperglycemic and he has to be very very careful. For a few months so I've been experimenting with different sweets that he likes, gradually decreasing sugars and focusing on other flavors: spices, bitter chocolate, coffee, fresh fruit.
Perhaps you will be surprised, but inside these light coffee brownies there's not even a grams of cocoa or chocolate: the dark and intense color is due exclusively to the liofilized coffee. Above, instead, I put a dark chocolate cream and lots of hazelnuts. The consistency, Obviously, is slightly different from that of the brownies at the top, because the crunchy crust is given precisely by the large amount of sugar. The surface is therefore soft, similar to a cake, while the interior is melting, meltable and yummy.
They are perfect for breakfast, but actually also with a snack, with a glass of milk like when we were little and sugar wasn't a problem. Very easy to do, you'll only dirt a bowl. The dose of liophilized coffee serves to obtain a very intense taste, with a pleasantly bitter aftertaste, but you can also decrease it slightly. If you suffer from insomnia, take a decaffeinated liophilized coffee, I recommend.
Coffee cakes, some alternative
If you love coffee cakes (I adore them), I'll leave you a few more recipes to explore, save and redo, for each season. Have a good day.
- the coffee semifreddo with cream
- the Mocha cake
- the tart with coffee cooked cream
- the coffee ice cream cookie
- the Bavarian coffee without eggs
- the cream of coffee mascarpone
110 grams of flour
25 grams of soluble coffee
70 milliliters of whole milk
100 grams of butter
90 grams of sugar
a tablespoon of cold water
a pinch of salt
FOR CHOCOLATE SAUCE
100 grams of dark or milk chocolate
10 milliliters of fresh cream
hazelnuts or almonds, to taste
Preheat the oven to 170 degrees static.
Put the soluble milk and coffee in a saucepan and heat until the liofilized coffee dissolves, then leave to cool. Meanwhile, melt the butter in the microwave or on the gas and let it cool.
Separate the egg whites from the yolks. Whip the egg yolks with sugar, il sale e l'acqua fredda fino a ottenere un composto bianco e spumoso, tripled in volume. Always blend the melted butter and then the sifted flour. Add the milk in which you melted the liofilized coffee. You have to get a smooth, smooth dough.
Whip the egg whites in snow with a pinch of salt and add them to the mixture, stirring with a spatula gently, facendo dei movimenti dall'alto verso il passo per inglobare aria e non smontare la massa montata.
Butter and flour a square or rectangular mold of about 20-22 centimeters and pour the mixture into it. Bake for 40 minutes or until, touching the sweet with the tip of a finger, you won't hear that you're represented. Allow to cool completely.
As the coffee brownies light cools, dissolve dark or milk chocolate with cream in a bain-marie (you can also use milk instead of cream). Leave to cool slightly so that it returns creamy and spread the cream over the brownies. Sprinkle with chopped toasted hazelnuts and cut the cake into squares. I brownies light al caffè si conservano morbidissimi a lungo se conservati in un sacchetto gelo.