This post is sponsored by Madesco Labs, who also provided me with samples of their coffee filters in exchange for my sharing about their products. As always, the opinions expressed are my own.
Last week I posted my review of Madesco’s cold brew coffee filters. We’re still enjoying using the filters and have jars of both regular and decaf in the refrigerator at this very moment. I mentioned in passing that Madesco has also developed an awesome e-book featuring ways to use cold brew coffee in cooking. There are recipes for pancakes, ribs, chili and tons of desserts.
My family has two birthdays and two wedding anniversaries in June and since we were headed to Maine last week to visit, I opted to bring some dessert to celebrate. There were so many tempting recipes to choose from in the e-book: ice cream, coffee cake, chocolate cake, brownies and even something called “sausage cake”. Really, you need to download the free Madesco e-book!
I opted to make the Nutella Chameleon Cold Brew Coffee Brownies, because Nutella + coffee + chocolate is a perfect combination in my book. Overall the recipe wasn’t too different from other brownies I’ve made in the past, but I did have a couple minor issues with it. The recipe calls for the unsalted butter to be softened, but since the butter gets melted in step 3, softening really isn’t necessary (which is perfect if you’re like me and always forget to soften your butter). I did a little research to convert the 1/2 cup of unsweetened chocolate into 3 ounces, because my unsweetened chocolate bars were a lot easier to measure that way. There’s also a typo in the e-book recipe – the ingredients list said “baking soda”, but the instructions called for “baking powder”. It should say soda in both locations. Lastly, I substituted standard granulated sugar for the caster sugar the recipe listed, because I’m cheap and lazy.
Despite my pickiness with the recipe and my changes, the brownies turned out great! They were thicker and fudgier than brownies I often make and really rich. They were a little messy due to the Nutella, but that made them all the more fun to eat. As expected, the Nutella, coffee and chocolate all mingled together beautifully. I would definitely make these brownies again and look forward to trying other recipes from the Madesco e-book.
Nutella Chameleon Cold Brew Coffee Brownies
- 6 oz. unsalted butter softened
- ½ cup unsweetened chocolate 3 ounces
- 3 eggs
- ¼ cup Madesco cold brew coffee
- 1 cup all-purpose flour
- ½ tsp. baking soda
- ¼ cup cocoa powder
- 1 cup caster sugar or granulated
- ½ cup chocolate hazelnut spread Nutella
- Preheat oven to 350°F.
- Line a 9 in. square baking tin with parchment paper with an extra ¼ - ½ inch on each side.
- Melt the butter and unsweetened chocolate together over a pan of boiling water. Stir until smoother and combined. Leave to cool for 5 minutes.
- Sift the flour, baking soda, and cocoa powder together.
- Whisk the eggs and cold brew into the chocolate mixture.
- Add the flour mixture and sugar. Stir well to combine.
- Pour batter into prepared pan. Swirl the Nutella into the brownies and bake for about 25 minutes. They should be fudgey and a little undercooked when removed from the oven. Bake for 30 minutes for a cake-like texture.
Have these cold brew posts gotten you interested in trying out Madesco products for yourself? You’re in luck! Madesco is providing 3 Relishments readers with their reusable cold brew coffee filter pouches (2 pack) and a bag of their Code Blue Cold Brew Ground Coffee to use in your filters. Use the Rafflecopter widget below to enter. A winner will be drawn next Saturday, July 9.