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!
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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.
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.
Typical values per item when made using specific products in recipe
Energy | 1,296kJ/ 311kcals |
|---|---|
Fat | 20.1g |
Saturated Fat | 8.6g |
Carbohydrates | 27.9g |
Sugars | 21.2g |
Fibre | 1.2g |
Protein | 4.6g |
Salt | 0.2g |
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