It’s kind of funny because the person I’ve collaborated with is also one of my oldest friends, who happens to be one of my oldest friends because she doesn’t put up with nonsense.
Melissa and I went to school together in the semi-rural West Country, and although it’s not exactly being raised in the hood, it is a bonding experience. Somehow this tough cookie manages to raise two lovely little girls at the same time as running a small business making gorgeous bows, hair bands, and clips. Ombré, unicorns, glitter, tulle, plain, textured. You name it, she’s crafted it into something pretty. They’re super affordable, great gifts, and she’ll post them right to you, wherever you are.
Melissa gave me these tasty bows to match today’s cappuccino brownies.
While coffee as a drink should never be anything but a strong black Americano, I can confirm that cappuccino is a more than acceptable brownie flavour. Baking these went about as “to plan” as usual. I haven’t had the use of the oven for about a week because it started mysteriously smoking and I didn’t have time to clean it. Today I chiselled away at the Marie Celeste of melted plastic, but it was still smoking. I’d already made the batter so I had to cook it on the oven function in our microwave. The good news is that they’re still lip-lickingly fudgy and henceforth to be known as “tired mother’s delight”.
Anyway, it’s Melly’s birthday today & she’s amazing, so check out her page and bling up your hair… I mean your child’s hair. You definitely won’t end up wearing samples you got sent for a cake shoot. Nuh-uh. No, sir.
Happy birthday, Melissa!
TIME 25 minutes
MAKES 6 slices
150g salted butter
150g Demerara sugar
100g plain flour (gf, if required)
1 tablespoon of cocoa powder, plus extra to dust
100g good white chocolate (cheaper stuff will taste a bit artificial. M&S does a fair trade bar for £2)
A dash of vanilla essence
3 teaspoons instant coffee mixed with 2 tablespoons of boiling water… or a shot of espresso if you’re lucky enough to possess a coffee machine
Beat together the butter, sugar, flour, egg, cocoa powder and vanilla extract.
Pour into a brownie tin (6″x6″) lined with baking paper and bake at 180 degrees for 12-15 minutes.
While the brownies cool, melt the white chocolate in the microwave.
Spread the melted chocolate on top of the brownie and then swirl with the back of a spoon so it looks like coffee froth.
Score into pieces with a knife and refrigerate.
Serve dusted with cocoa powder.