Recipe Description
If you’re into both coffee and chocolate, you’ll be into this divine Mocha Cream Brownie. The instant coffee in the brownie also works to bring out the aromatic flavour of the chocolate, which beautifully intensifies the mocha-ness of this brownie.
This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- Brownies
- 250g dark chocolate
- 250g margarine
- 20g liquid glucose
- 3 large eggs
- 90g brown sugar
- ¼tsp salt
- 2tbsp instant coffee powder
- 1tbsp boiling water
- 2tbsp coffee liquor, optional
- 120g plain flour, sifted
- ½tsp bicarbonate soda, sifted
- 100g walnuts, toasted and chopped
- 16 walnut halves, toasted
- mocha cream
- Mocha cream
- 100g whipping cream
- 20g liquid glucose
- 1tbsp coffee powder
- 1tbsp boiling water
- 2tbsp coffee liquor, optional
- 130g dark chocolate
- 20g margarine
Instructions
- Stir chocolate, margarine and glucose in a bowl over low heat until smooth. Cool.
- Whisk eggs, sugar and salt until thick and fluffy, then stir in chocolate. Dissolve coffee powder in boiling water and liquor, if using, then add into mixture. Fold in flour mixture and nuts. Pour mixture into a greased and lined 20cm square tin. Bake in a preheated oven at 160ºC for 35 minutes or until just cooked. Cool in pan.
- For the mocha cream, dissolve coffee powder in boiling water and liquor, if using. Bring the cream, glucose and coffee mixture to a boil over low heat. Stir in chocolate and margarine until smooth.
- Transfer cake to a plate, spread with mocha cream. Set for 30 minutes in refrigerator, uncovered. Cut into squares and decorate with walnut halves.