In need of a chocolate fix? I’ve got you covered with this luscious, decadent dessert that’ll satisfy those cravings and give you a little caffeine kick!
Serves 8 – 10
Preheat oven to 350 degrees
- 1 roll sugar cookie dough
- ½ cup chocolate-covered espresso beans
- 1 box brownie mix
- 2 eggs
- ½ cup oil
- ¼ cup strong coffee, espresso or coffee liqueur
- 1 cup milk chocolate chips
- ¾ cup chopped walnuts
- 8 oz. semi-sweet chocolate, chopped
- 1 – 1¼ cups heavy cream
- Pinch salt
- 2 Tbsp. brandy or orange liqueur, optional
- Fresh mint and raspberries for garnish
- Press cold cookie dough into bottom of the pan, halfway up the side. (I used a 10 ¼” x 2” round, non-stick, fluted tart pan with removable bottom.) A 13”x 9”x 2” baking dish will work fine, too.
- Press espresso beans lightly in the crust on the bottom of the pan. *Place dough in fridge to keep cold until mixture is done.
- Stir all ingredients together with the brownie mix. Pour into chilled cookie dough and bake 35 minutes. If you use the 9”x11” baker, time is shortened to 25 – 28 minutes.
- Allow ganache to cool for 15 minutes before pouring desired amount on top of the caffeine. Let cool further, then garnish as desired.
- Coarsely chop chocolate.
- Bring cream to a boil over medium-high heat. Add salt. Pour over bowl of chocolate. Let sit 10 minutes without stirring. Add a teaspoon softened butter, and then add brandy. Stir until smooth and creamy. Adjust the consistency with a little more boiled cream to be more fluid, if need be.
- Serve with whipped cream on the side, dusted with a little cinnamon.
If you would like to take part in one of Frankie’s exciting and unique cooking classes, head over to her website to sign up at www.FrankiesElegantGourmet.com. Frankie also teaches corporate team building and private cooking parties for any occasion. You can contact Frankie for more information through her website.