If you have a Nespresso machine you HAVE to try this brownie recipe

Ah, coffee.

There is no denying that as a nation we are becoming more and more hooked. Where previous generations could not envision life sans an aul’ cup of tea, it is coffee that is getting us through nowadays (at least until the clock strikes an acceptable hour for wine, that is!).

Fancy coffee machines are now hustling for space on many an Irish counter top, and many of us have fallen for the easy-to-use, easy-to-clean Nespresso variety (which we blame not solely on the good coffee it makes, but also a tad on the George Clooney ads!).

And while there is no denying those lattes are great (or espressos on a Monday morning!), but did you know you can also make AMAZING desserts using your Nespresso machine?! No? You can thank us later. Now go whip up this incredibly yummy cake for a sweet, coffee flavoured, Saturday dessert:

Flourless Coffee Chocolate and Raspberry Brownies (using Nespresso Cioccorosso pods)

• 150g 70% cocoa dark chocolate, chopped roughly (the Nespresso squares are great)
• 150g (organic) butter, diced
• ½ cup (110g) firmly packed brown sugar (or coconut sugar if you prefer)
• 2 capsules Nespresso Cioccorosso, unsused coffee grounds from the capsules
• 2 (organic or free-range) eggs, about 60g each, beaten lightly
• 110g whole almond meal – see note above
• ⅓ cup (50g) raw macadamias, chopped roughly
• ¾ cup (75g) fresh raspberries – see note above if using frozen ones

Instructions
Preheat oven to 170C (150C fan forced, 325F, gas mark 3). Line a 20cm square tin with waxed baking paper.1. Place chocolate and butter in a medium-sized saucepan set over low heat for the chocolate and butter to melt, stirring occasionally. Remove the mixture from heat and add the sugar and coffee grounds, stir in well. Set the pan aside for around 10 minutes to allow the mixture to cool.2. Once cooled, using a whisk beat in the eggs until the mixture becomes smooth and glossy (it may appear curdled at first, just keep whisking). Whisk in almond meal. Add nuts and raspberries and fold in to combine.3. Using a spatula, scrape the batter into the paper-lined brownie tin and bake in the pre-heated oven for 30-35 minutes, or until the brownie is set on top and beginning to crack, but still soft to the touch in the middle.4. Remove from the oven and cool on a wire rack for 10 minutes, before removing from the tin to cool further. When cool, slice into 16 squares and enjoy with your favourite tea-time drink.

(Recipe and images via Martyna Angell, AKA The Wholesome Cook)