Chocolate Mocha Brownies
By Tate & Lyle Cane Sugars
Published on 27 March 2023
Rich and gooey, these brownies hit the spot when you want an indulgent chocolate fix. Serve on their own, with ice cream or cut into tiny squares for serving after dinner with coffee.Time and servings
50 minsTotal time
25 minsPrep time
25 minsCooking time
Ingredients
- 110 g of plain flour
- 1 heaped tsp of baking powder
- 200 g of dark chocolate, minimum 70% cocoa solids
- 110 g of pecans, roughly chopped
- 1 dusting of cocoa powder, to serve
- 250 g of tate & lyle light muscovado sugar
- 200 g of unsalted butter
- 3 large eggs
- 2 tsp of instant espresso
- 1.5 tsp of vanilla extract
- 1 pinch of salt
Method
Step 1
Preheat the oven to 190C/170 Fan/Gas 5.Step 2
Combine the butter and chocolate in a heatproof bowl and melt together in a bowl set over a pan of simmering water for a few minutes. Don’t let the bowl touch the water. Alternatively, melt it in the microwave for about 1 minute. Stir well and leave to cool a little.Step 3
Lightly beat together the eggs and sugar in a bowl with a fork. Pour in the melted chocolate mixture and beat to combine. Sprinkle over the espresso powder, add the vanilla extract and mix. Sift in the flour, baking powder and salt, stir and then mix in the nuts.Step 4
Tip into the brownie tin and bake on the middle shelf of the oven for 20 minutes or until a crust has formed. Remove, leave to cool for 2 hours, then cover with cling film and chill for at least another 2 hours.Step 5
Turn out of the tin, discard the parchment and trim the edges, cut into squares, lightly dust with cocoa and serve.