Mocha Brownies
Brownies with a hint of coffee make them so wonderfully delicious and homely! Serve these with a glass of milk or have them as a midnight snack, warm, with a drizzle of chocolate syrup!
Servings 12
Ingredients
- 55 grams/2 oz unsalted butter (at room temperature plus extra for greasing)
- 115 grams/ 4 oz plain chocolate roughly chopped
- 175 grams/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)
- 85 grams plain flour (maida)
- 1/2 teaspoon baking powder
- 55 grams/2 oz roughly chopped walnuts or pecans
Instructions
- Grease and line a 7 or 8" (20cms) square cake tin with baking parchment. Preheat the oven at 180 degrees C/ 350 degrees F.
- In a double boiler (see notes) melt the chopped chocolate & butter. Keep aside to cool.
- 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.
- 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.
- Cool completely, cut into squares & serve.
Notes
Recipe adapted from: Everyday Muffins & Bakes