Drownie (Brownie Affogato)

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Drownie (Brownie Affogato)

Hey Friends! I’m back after an unintentional two week hiatus! To be completely honest, I made these cherry fritters for you all a few weeks back but had trouble finding the light in our new house and wasn’t happy with how the photos turned out (although the actual fritters were beyond amazing)! I’m still experimenting with the best spot for photos in our new house (as you can probably tell since these ones are all over the place) but hoping to get back into my groove soon!

Since I was away, I’ve had a birthday, hosted a few housewarming gatherings at our place, and spent most of the evenings on our porch with a summer ale and good conversation (true Bloomington pastime) to soak up the last nights of summer.

Drownie (Brownie Affogato) Drownie (Brownie Affogato)Drownie (Brownie Affogato)

I have an incredibly delicious and indulgent recipe from my good blog friend Sarah Coates’ new cookbook, The Sugar Hit! This book is filled with any sweet you could ever imagine that is worth making. It’s divided up into sugar-induced scenarios (Midnight Snacks, Party Time, etc) and then has recipes that range from super simple to beyond even my skill level (hellloooo Midsommar Bombe Alaska, I will master you ONE day). Her style is fun and bright and makes you want to just get really excited about eating sweets. The brownies I made from it were dense and fudgy and the perfect accompaniment  to the shot of espresso and light vanilla ice cream.

Drownie (Brownie Affogato) recipe below:

Drownie (Brownie Affogato)

Drownie (Brownie Affogato)
Course: Dessert
Cuisine: Vegetarian
Author: Sarah Coates from The Sugar Hit! book
  • 5 1/2 oz dark chocolate
  • 5 1/2 oz butter
  • 2/3 cup superfine sugar
  • 1 Tablespoons unsweetened cocoa powder
  • 2 eggs
  • 1 cup all-purpose flour (original recipe called for hazelnut meal but I didn’t have any on hand and they turned out delicious with just the all-purpose)
To serve:
  • 1 scoop of vanilla ice cream per person
  • 1 shot of espresso per person
  1. Preheat oven to 350 degrees and line a 8 inch square baking dish with parchment paper.
  2. Melt the chocolate and butter together in a saucepan over low heat. Once melted, remove from heat and whisk in the sugar, cocoa powder, and eggs until everything is combined. Next, stir in the flour until you have a grainy and glossy batter.
  3. Pour the batter into the prepared baking dish and bake for 18-20 minutes.
  4. To serve: cut a piece of brownie for every person serving and then top each piece with one big scoop of ice cream and an espresso shot.
Recipe Notes
recipe reprinted with permission from The Sugar Hit!



Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

September 14, 2015



  1. Reply

    Warm Vanilla Sugar

    September 10, 2015

    Mmm mmm such a delicious bite of chocolate goodness! I love the name!! So funny.

  2. Reply

    Considering The Radish

    September 10, 2015

    I have a confession- I am one of the weird, rare people who does not like coffee. Not at all. I do, weirdly enough, love affogato. I never thought about serving a brownie like an affogato, but I bet this is fantastic.

  3. Reply

    Sydney | Modern Granola

    September 10, 2015

    I’m in love with this idea! I can’t believe I’ve never had brownie affogato before! Thanks for giving me the tools I need to remedy this, stat!
    Happpy Belated Birthday!
    xx Sydney

  4. Reply


    September 10, 2015

    i think you found the light. 🙂 these pictures make me want to make this affogato asap! anything with dark chocolate & lots of butter + ice cream = bliss. xo

  5. Reply

    Sarah | Well and Full

    September 11, 2015

    Espresso + brownie + ice cream = perfection. Love love love this!

  6. Reply


    September 11, 2015

    sounds amazing!!


  7. Reply

    Kathryn @ The Scratch Artist

    September 13, 2015

    Completely in love with this! I first saw this coffee splashing off the ice cream photo on Instagram and I don’t know why it has taken me so long to come see the rest of these GREAT images and recipe. This is my kind of dessert! I love the different background/scenery in all of the photos. They all look fabulous. The one with you holding up the cookbook is so fun and creative.

  8. Reply

    Becca | Spices and Spatulas

    September 15, 2015

    This sounds (and looks) incredible! Love that pouring espresso over the brownie shot. And those copper measuring cups?! Oh my goodness, where’d you find those? xo

  9. Reply

    Sarah {Thyme to Eat}

    September 17, 2015

    Looks amazing! What a genius idea!

  10. Reply


    May 12, 2016

    I love love love this idea! I’m a huge fan of affogato and this is a must try…