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Chocolate Mocha Brownies

  Rating 0.0

Prep

25 mins

Bake

25 mins

Serves

16

Difficulty

Medium

About

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 with after dinner coffee.

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 190°C/Fan170°, 375°F, Gas Mark 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 Tate & Lyle Light Muscovado 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.

Ingredients – 11 items

Serving

1

Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

250 g
Butter

Unsalted butter

200 g
Chocolate

Dark chocolate

Minimum 70% Cocoa solids

200 g
Eggs

Large eggs

3
Coffee

Espresso powder

2 tsp
Vanilla

Vanilla extract

1 1/2 tsp
Flour

Plain flour

110 g
Baking-powder

Baking powder

1 tsp
Salt-table

Pinch of salt

1
Pecans

Pecans

Roughly chopped

110 g
Cocoa-powder

Fairtrade cocoa powder

To dust

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