I was baking brownies after a long time and I quite enjoyed baking these babies. Brownies with a hint of coffee made them so wonderfully delicious and homely – I totally love the aroma of coffee and these brownies filled my kitchen and my entire house with the heady aroma of freshly brewed coffee – even the next day!
Mocha brownies can lift a boring glass of milk! Go make them today!
Prep time: 10 mins | Bake time: 30mins | Servings 12
- 55grams/2 oz unsalted butter (at room temperature) plus extra for greasing
- 115grams/ 4 oz plain chocolate roughly chopped
- 175grams/6 oz brown sugar (I used dark muscovado)
- 2 eggs
- 1 tablespoon instant coffee powder (I used Nescafe) dissolved in 1 tablespoon hot water and cooled
- 85grams plain flour (maida)
- 1/2 teaspoon baking powder
- 55 grams/2 oz roughly chopped walnuts or pecans
1. Grease and line a 7 or 8″ (20cms) square cake tin with baking parchment. Preheat the oven at 180 degrees C/ 350 degrees F.
2. In a double boiler (see notes) melt the chopped chocolate & butter. Keep aside to cool.
3. In a large bowl cream the sugar & eggs together until light & fluffy. Fold in the chocolate & butter mixture and the cooled coffee and blend well till everything is mixed. Sift in the flour and baking powder and fold into the mixture. Toss in the chopped nuts & fold gently. Pour the mixture into the prepared cake tin and bake for 25-30 mins or till the skewer inserted comes out clean.
4. Remove from the oven and allow to cool for about 10 minutes, turn the cake over onto a wire mesh/rack and peel off the baking paper.
5. Cool completely, cut into squares & serve.
Recipe adapted from: Everyday Muffins & Bakes