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Chocolate-mocha Brownies

Chocolate Mocha Brownies

Brought to you by: Tate & Lyle Cane Sugars
5.0 1 ratings Review this recipe

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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.
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  • 250g Tate & Lyle Light Muscovado Sugar
  • 200g unsalted butter
  • 200g dark chocolate , minimum 70% cocoa solids
  • 110g plain flour
  • 3 large eggs
  • 110g pecans, roughly chopped
  • 2 tsp instant espresso
  • 1½ tsp vanilla extract
  • 1 pinch salt
  • 1 dusting cocoa powder, to serve
  • 1 heaped tsp baking powder

Recipe tips / Prepare ahead

You will need a 20cm (8 inch) brownie tin greased and the base lined with parchment paper.


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.

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