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Coffee and Walnut Brownies
2 tablespoons of instant coffee
4oz chopped walnuts
4oz unsweetened chocolate
1 stick (½ cup or 4oz) butter
2 eggs
8oz superfine sugar
½ teaspoonful of vanilla extract
½ cup (2oz) all-purpose flour
½ teaspoon of baking powder
Pinch of salt
First butter (grease) and flour an 8 inch x 8 inch cake pan or alternatively line the sides and base of the pan with parchment paper or aluminum foil. Preheat the oven to 350°F.
Then break the eggs into a bowl, add the sugar and the vanilla extract and beat to mix. Now sift the flour and baking powder into a separate bowl and add the salt.
Breakup the chocolate and put the pieces together with the butter and instant coffee into a heavy-based saucepan. Heat gently and stir until melted and smooth.
Then remove the pan from the heat and allow to cool a little, before adding the beaten egg and sugar. Beat well. Add the sifted ingredients, stirring well to mix, then add the nuts and stir again.
Pour the brownie mixture into the prepared pan and bake for about 25 minutes or until the coffee and walnut brownie begins
to shrink from the sides of the pan but the middle is still soft and gooey. Leave the brownie to cool in the pan before cutting
into squares.
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