For Valentine's: Ganache Coffee Brownies with Choco

Name: For Valentine's: Ganache Coffee Brownies with Chocolate Coated Barley Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Milk chocolate; 70 grams Unsalted butter; 2 tsp Instant coffee (powdered); 2 Eggs; 40 grams Soft light brown sugar; 60 grams Cake flour; 1 tsp Baking powder; 1 pinch Salt; 50 grams Walnuts; 100 grams Milk chocolate; 50 ml Heavy cream; 1 tbsp Rum; 1 Chocolate coated barley puffs; 1 Chocolate decorating pen (white)

Servings: persons

150 grams Milk chocolate
70 grams Unsalted butter
2 tsp Instant coffee (powdered)
2 Eggs
40 grams Soft light brown sugar
60 grams Cake flour
1 tsp Baking powder
1 pinch Salt
50 grams Walnuts
100 grams Milk chocolate
50 ml Heavy cream
1 tbsp Rum
1 Chocolate coated barley puffs
1 Chocolate decorating pen (white)

1
Weigh the ingredients.
2
Combine flour, baking powder, salt and sift together.
3
Crush the walnuts roughly.
4
Butter (not listed) the cake pan and coat with cake flour (not listed).
5
Preheat the oven to 180C.
6
Make the coffee brownies: Melt unsalted butter, broken up chocolate and instant coffee together in a double boiler.
7
When the mixture become smooth, take it out of the double boiler and mix to let it slightly cool.
8
Add a beaten egg to Step 2 a little at a time and mix with a whisk.
9
Add soft light brown sugar to Step 3 a little at a time and continue mixing with a whisk.
10
Sift in the flour, baking powder, salt combined together once more while adding to the mixture in several portions.
11
Mix with a rubber spatula like you're cutting into the mixture.
12
When they are mixed evenly, add crushed walnuts and continue mixing.
13
Bake in a 180C oven for 25 to 30 minutes.
14
Let it cool completely in the cake pan.
15
Once it's completely cool, take it out of the cake pan and cut it into the size you like.
16
Make the ganache: Melt 100 g of milk chocolate and heavy cream in a double boiler.
17
Mix together when the chocolate has melted.
18
Take it off the hot water and let cool.
19
Add rum and mix with a whisk.
20
Make the topping: Pour the ganache on the brownies.
21
Sprinkle chocolate coated barley puffs on and wait until they harden.
22
(If they don't become hard soon, chill in the refrigerator for few minutes) When the ganache has hardened, decorate with a chocolate decorating pen (warm the pen in advance over hot water), drawing zig-zags and it's done.

1023

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 grams Milk chocolate, 70 grams Unsalted butter, 2 tsp Instant coffee (powdered), 2 Eggs, and more.

Yes, For Valentine's: Ganache Coffee Brownies with Chocolate Coated Barley Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

For Valentine's: Ganache Coffee Brownies with Chocolate Coated Barley Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions