Café Brownie Recipe

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.

Melt the Butter

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.

Mix the Brownie Batter

In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt.

Add Dry Ingredients

Sift together the cocoa powder and all-purpose flour. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Add Macadamia Nuts

Gently fold in the chopped macadamia nuts into the brownie batter.

Bake the Brownies

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.

Prepare the Coulis

In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens, about 10 minutes.

Blend and Strain

Remove from heat and let cool slightly. Blend the mixture until smooth and strain through a fine-mesh sieve to remove the seeds. Set aside.

Serve the Brownies

Cut the cooled brownies into squares. Place a brownie square on each plate.

Add Ice Cream

Top each brownie square with a scoop of vanilla ice cream.

Drizzle with Couli

Generously drizzle the raspberry coulis over the ice cream and brownie.

Top with Whipped Cream

Finish by adding a dollop of whipped cream on top and garnish with additional macadamia nuts if desired.