Raspberry Chocolate Chunk Brownies Infused With Nespresso Cioccorosso
Prep time
Cook time
Total time
Dark chocolate brownies, studded with fresh raspberries and dark chocolate chunks, and infused with the flavors of Nespresso Cioccorosso.
Recipe type: Dessert
Serves: 12-16
  • Brownies
  • 200g unsalted butter, chopped
  • 350g dark chocolate, 70%, chopped
  • 1 capsule Nespresso Cioccorosso
  • 3 eggs, room temperature
  • 250g dark brown sugar
  • 50g self-raising flour
  • 150g dark chocolate, 70%, chopped, extra
  • 2 punnets (250g) fresh raspberries, washed and dried
  • Ganache
  • 115g dark chocolate, 70%, finely chopped
  • ⅓ cup thickened cream
  • 1 capsule Nespresso Cioccorosso
  • 1 tablespoon unsalted butter, room temperature
  1. For the brownies:
  2. Preheat oven to 190C (170C fan-forced). Grease and line an 8x8-inch square baking tin.
  3. Place butter and 350g chocolate in a heatproof bowl. Carefully open Cioccorosso capsule and empty the coffee grounds over the butter and chocolate. Place the bowl over a saucepan of gently simmering water (water should be about 1-inch high). Stir occasionally until the mixture is melted and smooth. Do not allow any water to come in contact with the mixture. Set aside.
  4. Whisk eggs in a large bowl until pale and fluffy, but not too stiff. Add brown sugar and whisk until thickened. Gently fold in the melted chocolate mixture. Sift in the flour and gently fold until just incorporated. Add the 150g dark chocolate chunks and 1 punnet (125g) fresh raspberries and gently fold in.
  5. Transfer the batter to the prepared pan, smooth the top and bake for 30-40 minutes. The brownies are ready when either a wooden skewer inserted 2 inches from the edge comes out with quite wet crumbs, or if you give the pan a little shake you'll see it slightly wobble. It'll finish cooking in the tin once removed from the oven. It should most definitely be gooey! If in doubt, underbake rather than overbake.
  6. Allow the brownies to cool completely in the tin.
  7. For the ganache:
  8. Place the chopped chocolate in a heatproof bowl and set aside.
  9. Pour cream into a small saucepan. Open the Cioccorosso capsule carefully, and empty into a cleaned tea bag (or similar) and tie a small knot from the opened ends. Carefully place the bag into the pan with the cream, knot side up. Heat slowly and gently for at least 3 minutes, being careful not to let the cream simmer or boil.
  10. Remove the coffee bag, squeeze repeatedly to get out all the coffee juices and then discard. Pour the cream over the chopped chocolate, stir, and allow to sit for 1 minute. Whisk the mixture until smooth and all the chocolate melted. If the chocolate doesn't melt, place it over a saucepan with simmering water (do not allow the bowl to touch the water, water should just be an 1-inch high) and whisk until smooth. Set aside.
  11. Assembly:
  12. Pour a small amount, about 2 tablespoons, of the ganache into a small piping bag and snip off the bottom tip so that there's a small opening. Squeeze the ganache into the leftover raspberries (you should have 12-16 brownie squares, depending on how big you cut them, so use however many raspberries as you have squares) and set aside. Empty any leftover ganache back into the ganache bowl and allow the ganache to firm up (either at room temperature or in the refrigerator) just enough so that it's pipeable and will hold its shape.
  13. Spoon the ganache into a larger piping bag fitted with a star nozzle and pipe a small swirl on top of each square. Top each swirl with a ganache-filled raspberry. Serve immediately.
  14. Store leftover brownies in the refrigerator. Let come to room temperature before serving, if desired. In my opinion, these are best served same day.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2013/11/raspberry-chocolate-chunk-brownies-infused-nespresso-cioccorosso/