What I described is a basic affogato, but there are more elaborate variations.
For example, celebrity chef Giada De Laurentiis once made a gingerbread affogato. She infused a simple syrup with ginger, cinnamon, and cloves; and then poured the syrup over the ice cream with the espresso.
More common variations include a shot of liqueur served beside the shot of espresso (such as amaretto or Frangelico). Today, I'm sharing my "Coffeehouse" version, served over a base of warm-from-the-oven Chocolate-Espresso Brownies.
|Cleo Coyle, a former Brownie |
(and Girl Scout), is author
author of The Coffeehouse
Espresso Brownie Affogato
Aphrodisiac Brownies, from Murder by Mocha, (click here to see that recipe) and...
Black Bean Brownies from A Brew to a Kill (click here to see that one).
This recipe is adaptable to practically any boxed brownie mix. While you can now buy mocha brownie mixes, I find adding these fresh ingredients to a basic chocolate fudge mix produces better tasting espresso brownies. So give it a try and (as always) I sincerely hope you will...eat with joy! ~ Cleo
To download this recipe in a PDF document that you can print, save, or share, click here.
1 Box of Chocolate Brownie Mix (for a 9 x 13-inch pan)
1/4 cup espresso or strongly brewed coffee
1 Tablespoon instant espresso powder (*see my note at end of recipe)
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
TO MAKE THE BROWNIES: Pour the dry brownie mix into a large bowl. Do not add water as directed on the package. Instead, pour the espresso or strongly brewed coffee into a cup and dissolve the espresso powder into it. Add the vanilla and pour this mixture into the large bowl with the dry brownie mix. The brownie mix directions will likely ask you to add 2 or 3 eggs (2 for fudge-like brownies, 3 for cake-like). Make your choice and add the eggs. Add the oil required (usually 1/2 cup). Stir as directed, 50 strokes, do not over-mix but be sure to scrape down the bowl and blend in any visible dry mix into the wet batter. Finally, fold in the chocolate chips and (if you like) chopped nuts. Pour into a pan that's been lightly coated with non-stick spray or greased with butter. Bake as directed on the package and cut into squares.
*A note on espresso powder: Espresso powder is not ground up espresso beans. It is made from freeze-dried espresso. It dissolves in water to create instant espresso. While I don't recommend drinking espresso made from freeze-dried powder, I highly recommend using good quality espresso powder (rather than freeze-dried instant coffee) to add coffee flavor to your baking and cooking. Look for espresso powder in the instant coffee section of your grocery store. Or click here to see brands that you can purchase online.
TO MAKE THE AFFOGATO: Place two warm brownies in a small bowl or one brownie in a coffee cup. Add a scoop of ice cream or gelato. Serve this with a shot of hot espresso or strongly brewed coffee. One shot = 1 to 1-1/2 ounces of liquid (or 2 to 3 tablespoons). The general rule for an affogato is one shot of coffee per scoop of ice cream. To finish, pour the hot coffee over the cold ice cream and warm brownie and...
Yes, this is me, Cleo (aka Alice).
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After a year on sale in
hardcover and e-book,
A Brew to a Kill
is now an official
bestseller in paperback!
satisfyingly rich mystery."
A Brew to a Kill
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We also made B&N's Top-20*
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Aug. 20, 2013