Brownies | Emmi Caffè Latte


for approx. 24 small brownies
230 ml Emmi CAFFÈ LATTE Cappuccino
3 tbsp psyllium husks
50 ml sunflower oil
150 g raw cane sugar
60 g cocoa powder
40 g hazelnuts, ground
100 g chocolate, melted
100 g tahini
1 Pinch of salt
2 handfuls hazelnuts, chopped


  1. Mix half of the Emmi CAFFÈ LATTE with the psyllium husks and set aside for 10 minutes. Mix with all the remaining ingredients apart from the hazelnuts. 

  2. Place in a greased brownie tin and sprinkle the hazelnuts on top. Bake in a preheated oven at 140°C for 40 minutes.

  3. Leave to cool completely and cut into cubes.

Bag with coffee beans
Emmi CAFFÈ LATTE Cappuccino 230ml
Emmi CAFFÈ LATTE Cappuccino 230mL & 370mL

Taste the perfect combination of beans from Nicaragua & Honduras with just a light dusting of cocoa powder for an indulgent treat any time of day. Available in 230ml and the rather cheeky "Mr Big" 370ml option too.

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