Iso Barista Brownies

If you’re like me, heading into the end of April 2020, you’re missing your local café hangs. We offer De Mello Palheta’s Dancing Goat coffee bean at Goodfellows Field to Fork, so I created the perfect dessert pairing at home to bring me back to those artisanal coffee shop vibes.

The cupping notes (or flavour profile) of Dancing Goat is right on the front of the bag; vanilla, milk chocolate, creamy, dark cherry. Pairing coffee is just like pairing wine or beer; mindfully slurp and smell and you will find the bitter, sweet and sour notes in each sip. I decided I wanted to highlight sweet (chocolate and vanilla) as well as create my favourite pairing, fruit and nuts (dark cherry and pecans). This lead to me to one place - brownies! The result pairs perfectly with a black cup of Dancing Goat.

You can grab some Dancing Goat at www.hellodemello.com or as a part of the Goodfellows Quarantine Kit (visit Home Delivery on our website for more information). I incorporated the fresh beans into the white sugar. I had initially had them ground for a French press, so I simply used a mortar and pestle to make the grind super fine. Additionally, I used a small amount of brewed coffee leftover from my morning pot – so remember to leave yourself a few drops if you’re planning on making this recipe.

Isolation Barista Brownies:

Ingredients:

  • 1/2 cup butter

  • 1/2 cup white sugar

  • 1 tablespoon fresh Dancing Goat coffee beans

  • 1/2 cup brown sugar

  • 1/2 teaspoon vanilla

  • 1 tablespoon brewed coffee

  • 2 eggs

  • 1/3 cup cocoa powder

  • 1/2 cup all purpose flour

  • 1/4 teaspoon salt

  • ¼ teaspoon baking powder

  • 1/2 cup roughly chopped pecans

  • 1/2 cup chocolate chips

Preheat oven to 350°F. Line 7 x 11 inch pan with parchment paper.

In saucepan, melt butter. Remove from heat and allow to cool.

In bowl stir melted butter, brown sugar, white sugar, fresh coffee beans, vanilla, brewed coffee and eggs together. Do not over beat.

Stir in nuts and chocolate chips.

Stir in cocoa, flour, salt and baking powder. Do not over beat.

Bake 25 minutes. Check center with toothpick; toothpick should come out clean.

Cool completely and serve with a cup of Dancing Goat coffee.

This recipe can be modified to compement your favourite brew. Check the cupping notes and experiment! Tag #gffcafe with your home brew!

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