Read on for my recipe for Mochachino Brownies
I’m off to visit Rosemary this weekend so wanted to make us a sweet treat that was a bit more adult than the usual goodies I make at home for us. On a rummage through the larder I came across a little bottle of the coffee liqueur I made last year, aha, something with booze and coffee. Why not throw in chocolate and go for gooey brownies. Nuts, why not…..
That coffee shop classic, the mochachino, coffee and chocolate. A marriage made in heaven, or at least in a mug!
I have to say this was a wee bit of a hodge podge recipe, but hey it works and they taste great. If you want to bake them for kids then just use more strong coffee instead of the coffee liqueur that I added to my mochachino brownies.
Try these coffee and chocolate brownies (my Mochachino Brownies) and see what you think.
- 115 g/4oz butter unsalted
- 115 g/4oz plain chocolate
- 1 tablespoon strong coffee
- 1 tablespoon coffee liqueur or rum/brandy
- 125 g/ 4 1/2 oz dark brown sugar
- 125 c/ 4 1/2 oz caster sugar
- 1/2 teaspoon ground cinnamon
- 3 eggs
- 85 g/ 3oz plain flour all purpose flour
- 55 g/2oz toasted mixed nuts
- Icing sugar to decorate
- Preheat the oven to 180C/350F/Gas 4 and line a 9"/23cm baking tin.
- Melt the butter, chocolate and coffee in a small pan and set aside to cool. Add the liqueur to the mix.
- Whisk up the two types of sugar (the brown gives a rich depth to the brownies), eggs and cinnamon and then beat in the flour and pour in the chocolate coffee and butter blend. Stir it all together and toss in the toasted nuts.
- Pour the mixture into your prepared tin and bake for approximately 35 minutes or until a skewer comes out clean when poked into the centre.
PIN ME FOR LATER