Espresso martini brownie

The coffee icing looks and tastes similar to the crema on the top of an espresso. These make perfect party canapés.

Makes 9 brownies or 36 canapes

Ingredients:

For the butter infusion

• 1 tsp juniper berries
• 1 tsp coriander seeds
• 6 cardamom pods
• 1 strip lemon peel
• 175g (11/2 sticks) unsalted butter, diced

For the brownie

• 100g (31/2oz) dark (70%) chocolate, in small pieces
• 300g (11/2 cups) caster sugar
• 1/2 tsp vanilla extract or paste
• 100g (% cup plus 1 tbsp) plain flour
• 1/2 tsp baking powder
• 3 eggs
• 11/2 tbsp gin (optional)

For the butter icing

• 150g (1 stick plus 2 tbsp) unsalted butter, softened
• 300g (21/2 cups) icing sugar
• 3 tbsp gin
• 2 tbsp instant coffee powder

To decorate

• coffee beans
• 1 tsp instant coffee powder

Essential:

• 20 x 20cm (8 × 8in) square baking tray lined with baking parchment
• 20 x 20cm (8 x 8in) muslin

Method:

1. Preheat the oven to 180° C (160°C fan/350°F/Gas 4).
2. Begin by making the butter infusion. Wrap the juniper berries, coriander seeds, cardamom pods, and lemon peel in a piece of muslin and tie with kitchen string to enclose. Melt the butter in a pan over a low heat, then add the muslin bag. Maintain a very low simmer for 15-20 minutes to gently infuse the spices into the butter. Don't let the butter brown or burn. At the end of the cooking time, squeeze the bag gently to remove as much butter and flavouring as possible, then discard the bag and spices. This infused butter will be used for the brownie batter.
3. Add the chocolate pieces to the pan and melt the chocolate into the infused butter. Follow steps 2-4 of the Original Chocolate Brownie recipe (see p12] to make the brownie batter.
4. Pour the brownie batter into the prepared tray, spreading it evenly over the base and bake for 30 minutes. It is done when the edges are set, and the centre has risen and started to crack but may still look a bit soft and wobbly. Test with a cocktail stick [see step 6, p12). Leave to cool in the tray on a wire rack for 1-2 hours.
5. Meanwhile, for the butter icing, in a separate medium bowl, use a spatula to beat the butter for 1-2 minutes until light and fluffy. Sieve in the icing sugar and carefully mix until fully incorporated and smooth. Add the 3 tablespoons gin and the coffee powder and mix again until you have a smooth, well-combined icing.
6. Once it has cooled, prick the top of the brownie all overusing a cocktail stick and drizzle over the 11/2 tablespoons of gin, if using. Using a palette knife, spread the icing evenly over the top of the brownie. Decorate with a few coffee beans and a sprinkle of coffee powder. Slice into 9 equal pieces and serve. For canapés, cut each brownie into 4 pieces for 36 bite-sized brownies.