Brownies are great for an evening snack and how would it be if they had some coffee in it? Just great. These mocha walnut brownies have a wonderful chocolate flavour combined together with coffee and dark brown sugar. Walnuts are great with brownies as they traditionally are. The gooey texture with the crusted top and a no fail, easy to make batter. A perfect brownie!
- 100 gms (1/2 cup) unsalted butter
- 175 gms semisweet chocolate
- 200 gms (1 1/2 cups) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons instant coffee powder
- 2/3 cups walnuts
- 2 large eggs
- 200 gms (1 cup) dark brown sugar
- 1 teaspoon pure vanilla extract
1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up 8 inch square cake pan with parchment paper and grease the same.
2. Chop 1/3rd of the chocolate and butter into small pieces.
3. Place the chopped butter and chocolate in a heat proof bowl.
4. Set the bowl over a saucepan of gently simmering water and stir until the butter and chocolate are well melted. Alternately you could as well microwave for 1 minute on high power and stir until melted. Set aside to cool.
5. In a separate bowl add the flour, baking powder, salt, remaining chocolate and the walnuts.
6. Using a wire whisk, stir gently to get the dry ingredients combined well with each other.
7. In another large bowl, add the sugar and eggs.
8. Beat well using wire whisk until sugar and eggs combine.
9. Add the melted and cooled chocolate mixture and pure vanilla extract into the bowl.
10. Beat well again until they are combined.
11. Add the flour mixture into the bowl.
12. Using a wooden spoon or a spatula, mix well to form a thick batter until everything gets combined. Do not over beat.
13. Transfer the batter into the prepared tin and bake in oven for about 40 minutes until the top of brownie is well crusted but is still gooey inside.
14. Remove from oven and cool in pan for 5 minutes. Transfer the brownie onto wire racks to cool completely. Cut them into squares to serve.
Adapted from: Simply Baking