Mocha Brownies

 

brownies

Ingredients

  • 55g butter (+ some for greasing the tin)
  • 115g plain chocolate
  • 175g brown sugar
  • 2 eggs
  • 1 tbsp instant coffee powder or granules
  • 85g plain flour + 1/2 teaspoon baking powder (or just 85g self-raising flour)
  • 55g chopped peacan nuts
  • Cocoa powder (optional)

Method:

  1. Make up the coffee with 1 tbsp hot water and leave to cool.
  2. Grease and line a 20cm-square cake tin.
  3. Gently melt the butter and chocolate together, then leave to cool.
  4. Cream together the sugar and eggs, then fold in the cooled butter/chocolate mixture and cold coffee. Sift the flour (and baking powder) and fold into the mixture, before folding in the peacan nuts.
  5. Pour the mixture into the tin and cook for 25-30 mins at 180°C/350°F/Gas Mark 4.
  6. Run a knife around the tin edge and turn the cake onto a wire rack, then peel off the lining paper and leave to cool, before lightly dusting with the cocoa powder and cutting into squares.
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