Inspired by your favourite cocktail, these melt in the middle espresso martini brownies are a real treat for the grown-up guests at the dinner table. A rich chocolate brownie, with the luxurious soft centre and an espresso martini sauce makes a delicious end to your family party. You can find a locally distilled vodka by ‘1000 Trades’ in our Farm Shop.

Ready in: 50 minutes

Makes: 16 brownies

Ingredients

185g dark chocolate, chopped roughly
185g unsalted butter, diced
275g golden caster sugar
3 large eggs
85g plain flour
40g cocoa powder
1 tsp espresso powder, mixed with 1 tbsp water
16 chocolate truffle ball, with soft centres
For the sauce
60ml freshly made strong black coffee, or 2 shots espresso
150ml double cream
30ml vodka
3 tbsp golden caster sugar
1/2 tbsp cornflour

Method

1. Tip the butter and dark chocolate into a large heatproof bowl and heat over a pan of boiling water. Make sure the water isn’t touching the bottom of the bowl. Turn down the heat and stir occasionally until the chocolate and butter has melted. Leave to one side so that it cools to room temperature.

2. Preheat the oven to 180C and line a square brownie tin with baking paper. Crack the eggs into a mixing bowl annd mix with the sugar, using an electric whisk, until creamy.

3. Pour the chocolate mixture into the egg and use a spatula to gently fold together until combined.

4. Next, sieve the flour, cocoa and espresso powder into the mixing bowl and again, gently fold in until combined. The mixture should then look fudgy in appearance.

5. Pour the brownie mix into the tin and spread evenly using the spatula. Push the chocolate truffle balls into the brownie, so that they are equally positioned.

6. Bake for 30 minutes in the preheated oven, by which time the top should look shiny / papery. Remove from the oven and leave to one side to cool slightly.

7. To make the sauce, heat the coffee and sugar together in a saucepan until the sugar has dissolved. Mix some of the cream with the cornflour, then add to the saucepan along with the remaining cream and stir well. Bring to a simmer and stir occasionally.

8. Finally, add the vodka, remove from the heat and stir. Cut the brownie equally and serve with the sauce poured over.