Deprecated: Hook custom_css_loaded is deprecated since version jetpack-13.5! Use WordPress Custom CSS instead. Jetpack no longer supports Custom CSS. Read the documentation to learn how to apply custom styles to your site: in /usr/www/users/thekavquxv/wp-includes/functions.php on line 6078 Nespresso™️ Caramel Cookie Brownies | The Kate Tin

Inspired by the brand new Nespresso™️ Vertuo machine, I created a gooey, fudgy brownie flavoured with their delicious Barista Creations Caramel Cookie capsules.

I like my brownies like I like my coffee; rich, dark and well-balanced! 

How do you like YOUR coffee? I like mine strong with lots of milk! I usually double up on my Nespresso capsules to get my perfect extra-long cup in the morning – until now. Nespresso has just launched a brand new Vertuo machine and capsule collection which is specially designed for longer cups of coffee. The innovative machine reads the barcode on the capsule and automatically adjusts to make the perfect size for the specific coffee beans. The Nespresso Vertuo spins the capsule to release the coffee (rather than using pressure) which gives you an amazingly thick crema on top – the true mark of a really good cup of coffee! 

It was the soft biscuit notes in the ‘Caramel Cookie’ capsule that inspired this recipe. It’s the perfect match for a rich, fudgy brownie flecked with pockets of caramel cookie spread (aka Biscoff). I think this really is the best brownie – it has the roasted, caramel notes from the coffee, the bitterness from the chocolate, and of course the crunch from the biscuits. The perfect brownie and the perfect cup of coffee? Now that’s my idea of happiness! 

Nespresso™️ Caramel Cookie Brownies

Makes 24



180g The Kate Tin Dark Baking Chocolate Drops

350g salted butter

150g cake flour

120g The Kate Tin Cocoa Powder

450g (500ml) soft brown sugar 

6 large eggs, at room temperature

1 x Nespresso™️ Caramel Cookie Capsule

150g (125ml) Lotus Biscoff Spread

125g Lotus Biscoff Biscuits



Preheat the oven to 180°C or 160°C if you’re using a fan-forced oven. Line a 20 x 33cm baking tin. 

Place the chocolate into a large mixing bowl. 


                        ☐ 180g The Kate Tin Dark Baking Chocolate Drops


Heat the butter in a saucepan and bring to a boil. Simmer for 5 minutes or until the butter starts turning a deep brown – the butter should froth up twice to get to this point. As soon as the butter solids on the bottom of the pot turn brown, remove from the heat and pour over the chocolate. Stir until completely melted. 


                        ☐ 350g salted butter


Insert the Nespresso capsule into the Vertuo machine and prepare a mug of coffee. The machine will automatically measure out 230ml. Add to the chocolate mixture. Set aside to cool completely.

                        ☐ 1 x Nespresso Caramel Cookie Capsule


Sift the flour and cocoa powder together.


                        ☐ 130g cake flour

                        ☐ 110g The Kate Tin Cocoa Powder


Whisk the sugar and eggs for 8-10 minutes until ribbon stage. The mixture will be very light and it will leave a trail when you make a figure ‘8’ with the beaters. 


                        ☐ 450g (500ml) soft brown sugar 

                        ☐ 6 large eggs


Fold the sifted flour and cocoa into the egg mixture. Then fold in the cooled chocolate mixture. 

Pour the batter into the prepared tin. Spoon the Biscoff spread over the batter and swirl with a skewer. Arrange the biscuits on top.  


                        ☐ 150g (125ml) Lotus Biscoff Spread

                        ☐ 125g Lotus Biscoff Biscuits


Bake in the preheated oven for 30 minutes. Allow to cool completely before cutting.