Chocolate, pecan & mocha brownies

Name: Chocolate, pecan & mocha brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 120 g butter, diced; 200 g bar Waitrose Continental Plain Chocolate, broken into pieces; 2 tbsp Nescafé Azera Americano Coffee; 4 Waitrose British Blacktail Free Range Eggs; 250 g golden caster sugar plus 1 tsp; 2 tbsp cocoa powder; 100 g McDougalls Plain Flour; 150 g packet LOVE life Pecans, roughly chopped

These gooey brownies are the perfect companion for a cup of coffee. The mocha flavour gives the classic brownie a unique twist, while the chocolate gives a gooey, rich flavour that we all know and love!

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes16
CourseCake
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

120g butter, diced
200g bar Waitrose Continental Plain Chocolate, broken into pieces
2 tbsp Nescafé Azera Americano Coffee
4 Waitrose British Blacktail Free Range Eggs
250g golden caster sugar plus 1 tsp
2 tbsp cocoa powder
100g McDougalls Plain Flour
150g packet LOVE life Pecans, roughly chopped

Preheat the oven to 180 degrees C, gas mark 4. Line a 20cm square tin with baking parchment.
Place the butter and chocolate in a heatproof bowl and set over a pan of simmering water until melted. Set aside to cool a little. Meanwhile, put the coffee in a small bowl and add 2 tbsp boiling water. Stir to dissolve the coffee, then mix into the chocolate mixture.
Using a balloon whisk, beat together the eggs and sugar until combined. Beat in the coffee and chocolate mixture.
Mix the cocoa powder and flour together, then fold into the chocolate mixture and gently stir. Finally, mix in the pecans then pour into the tin and bake for 25 minutes until just set but still squidgy in the centre. Leave to cool completely in the tin then lift out and cut into squares.

Cook’s tip

This recipe makes a fudgy brownie, so if you would like neat, cut edges, chill the whole brownie for a few hours or overnight before cutting into perfect squares.

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