Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Mochaccino Brownies
A super easy recipe for rich gooey mocha brownies packed with flavour
Equipment
- 23cm/9" square brownie tin
Ingredients
- 115 g butter unsalted
- 115 g plain chocolate 70% cocoa solids
- 1 tbsp espresso or strong coffee
- 1 tbsp coffee liqueur or rum/brandy
- 125 g dark brown sugar
- 125 g caster sugar
- 1/2 tsp ground cinnamon
- 3 eggs
- 85 g/ 3oz plain flour all purpose flour
- 55 g nuts toasted
- 1 tsp Icing sugar to decorate
Instructions
- 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.
- Add all other ingredients to the pan and stir well to combine.
- Pour the mixture into your prepared tin and bake for approximately 35 minutes.
Notes
When baking brownies a skewer should come out brown with a tiny bit of batter attached to show they are done. You want them to be just a bit gooey inside.
Toast the nuts in a small dry pan for barely a minute till they go golden and release their nutty aroma, tip out of pan immediately to stop them cooking further.
Nutrition
Calories: 210kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 31mgPotassium: 120mgFiber: 1gSugar: 27gVitamin A: 76IUVitamin C: 1mgCalcium: 34mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove