Coffee Ground Chocolate Brownies

The ultimate way to turn kitchen scraps into fudgy, indulgent nibbles. Instead of throwing away the leftover coffee grounds from your morning brew, fold them into rich chocolate brownies. Add some old chocolate bars, white chocolate chips, or even fiery candied ginger if you have it lying around, and you’ve got a zero-waste treat that tastes like it came straight from a bakery.

Serves: 6 
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes
Special equipment: Small baking tin, whisk

Let’s learn how to make it.

Coffee and chocolate are a match made in heaven, and these brownies prove it. Using up forgotten chocolate, leftover coffee grounds, and even crystallized ginger scraps, this recipe transforms what could have gone in the bin into fudgy, flavour-packed squares of goodness.

Ingredients

• 40g used coffee grounds (about one French press worth)

• 60ml brewed coffee (extra shot)

• 60g butter

• 140g chocolate (any mix of old bars or chips. dark, milk, or even white)

• 30g cocoa powder

• 30g plain flour

• 150g sugar (brown preferred, but mix in some white if needed)

• 2 eggs

• Pinch of salt

• Optional extras:

  • 50g white chocolate chips

  • Nuts

  • Whatever you like really! A small handful is plenty.

Method

1. Preheat oven: Set oven to 170°C and line a small baking tin.

2. Melt butter & chocolate: In a saucepan, melt the butter, remove from the heat, and stir in chopped chocolate until smooth.

3. Beat eggs & sugar: In a bowl, whisk the eggs and sugar until doubled in volume and pale.

4. Combine chocolate & coffee: Stir the coffee grounds and brewed coffee into the melted chocolate mixture.

5. Fold in dry ingredients: Gently fold the flour, cocoa powder, and pinch of salt into the egg mixture, keeping as much air as possible.

6. Mix together: Fold the chocolate, coffee mix into the eggs and flour until just combined into a fudgy batter.

7. Add extras: Stir through white chocolate chips or what ever you have decided to add. 

8. Bake: Pour into prepared tin and bake for 25–30 minutes until just set with a fudgy centre. If your tray is deep, you may need to cook them for a little longer. A crust will form on the top but they will still be to softer underneath. So it maybe more like 35 mins. A screw should come out just about clean. 

9. Cool & serve: Allow to cool before slicing (if you can resist). Enjoy the rich coffee-chocolate aroma.

Enjoy

Del x