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Turkish Coffee Brownie

This recipe originated from here

Its divine and easy and I seriously recommend you crush the cardamon seeds like Heidi says as it takes the brownie to a new level!

The recipe is slight adapted because my pantry is like Old Mother Hubbards with NOTHING in it. Read Heidis recipe first, I didn't have brown sugar so used a mix. I also put my coffee, cardamon and vanilla with the melted chocolate to help bring out some of the natural oils.


345 gm 72% Whittakers

150 gm butter

3 free range eggs

140 gm golden unrefined caster sugar

140 gm demerara sugar

1 tsp vanilla bean extract

10 cardamon pods, shells discarded and seeds ground

20 gm ground coffee

100gm plain flour

Sea salt

Preheat oven to 170 degrees. Line a baking dish or cake tin. Heidi recommends 8x8 but anything will do depending on how thick or thin you like.

Melt the chocolate and butter over a pot of boiling water. Double boiler method.

Add the vanilla, cardamon and coffee once the chocolate is halfway melted. Take off the heat once melted.

In a bowl whisk eggs and sugars. You want to triple the volume.

Gently pour the slightly cooled chocolate into the egg mix whisking at the same time. This is so you don't cook the eggs.

In three goes add the flour to the chocolate mix. On the last go add the sprinkle of sea salt.

Pour into your pre-lined tin.

Bake for 25 - 30

Set aside to cool a little before cutting.

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