Project Description

Mighty Monk Cold Brew Brownies

It’s a well known fact that chocolate and coffee compliment each other rather well. Guided by this universal truth we spent hours toiling away, clad in oven mitts and little more, to create this heavenly Cold Brew Coffee Brownie recipe. Had this recipe been created by the monks of ancient times, we have no doubt it would have remained a heavily guarded and precious secret. Luckily, we’re no good at secrets….


Brownie Base

  • 2 Cups Cake Flour
  • 2 Cups White Sugar
  • 125g Butter
  • 2 Large Eggs
  • ½ Cup Sunflower Oil
  • 125ml Buttermilk
  • 1 Cup Mighty Monk Cold Brew Concentrate
  • ½ Cup Cocoa Powder
  • 5ml Bicarbonate of Soda
  • Pinch of Salt


  • 60g Butter
  • 2 TBS Buttermilk
  • 2 TBS Cocoa Powder
  • 200g Icing Sugar
  • 5ml Vanilla Essence


Pre-heat oven to 200 Degrees Celsius.

Grease & Line 2 baking trays.

Brownie Base:

1. In the bowl of an electric mixer, sift together the flour, sugar and salt.

2. In a saucepan over a medium heat, bring the butter, Mighty Monk Cold Brew Coffee Concentrate, oil and cocoa powder to a brisk boil, while stirring regularly. Remove from heat.

3. Beat the eggs.

4. Mix the buttermilk with the bicarbonate of soda. Add the beaten eggs.

5.  Pour the slightly cooled coffee/cocoa mixture over the flour mixture.

6.  Mix the flour mixture and coffee/cocoa mixture on a low to medium speed.

7.  Add the buttermilk/egg mixture and mix well.

8. Pour equal amounts of the batter into each baking tray and bake in the oven for 15 minutes.


1. In a saucepan over a medium heat, bring the butter, buttermilk and cocoa powder to boiling point, while stirring regularly.

2. Sift and stir in the icing sugar.

3. Add the vanilla essence.

4. Pour the hot icing over hot brownie base.

5. Allow to cool in the pan and cut into squares.