Coffee and Walnut Chocolate Brownies are delicious and the subtle coffee flavour compliments the chocolate perfectly. They would be ideal to serve at a coffee morning with friends, or served slightly warm with some ice cream as a decadent dessert.
These Coffee and Walnut Chocolate Brownies came about as the result of a bit of experimenting in the kitchen. However, they turned out really well and tasted delicious. Therefore, I decided to share the recipe.
Chocolate brownies are delicious: soft, moist and a little gooey. They are the perfect chocolate bake hit. Perfect for a dessert served with ice cream, or eaten with a cup of tea or coffee. Either way, they are always. pleasure to eat.
Having been sent some Little’s Natural French Vanilla Infused Instant Coffee in the recent Degustabox Uk delivery, I decided to use it in some baking. Next I discovered some walnuts in my cupboard, so I opted for a classic coffee and walnut cake combo. However, rather than make a sponge cake, I decided to bake a brownie instead. Finally, I found some Natvia sweetner which I had also been sent to review, so I also included this in the bake.
Leave the brownie to cool completely in the baking tin before attempting to remove it (for example, take the dog for a long walk while they cool ). This will ensure that it does not break as it leaves the tin. This has happened in the past. More than once! Thankfully, all was well and the brownie came out in one piece – yay! It was still a little squidgy in the middle which to me, is how a brownie should be once cooked.
Each brownie was dusted with icing sugar, which was more for the purpose of the photos really, and, therefore, purely an optional extra.
Another added little extra was to top each brownie with a little piece of walnut for some decoration (again optional), which did add a nice bit of texture and bite, as well as make them look pretty.
The coffee flavour is not ever so strong in these brownies, and, therefore, it is not overpowering, and is more of a subtle flavour. Incidentally, the walnuts added some lovely texture, and complimented the coffee perfectly.
Of course, these cakes might not appeal to children in the same way as a chocolate brownie would, due to the nuts and coffee, because they are a little more grown up in flavours. However, this is not always a bad thing, because then there is more brownie for you instead.
Incidentally, another great thing about the brownies is that they are less sickly than many pure chocolate brownies. This may well be due to the addition of the coffee and walnuts. Ultimately, it made them much nicer, and easier, to eat along side a cup of tea.
Recipe for Coffee and Walnut Chocolate Brownies:
- 225g unsalted butter, softened
- 300g caster sugar (I used 200g of Natvia sweetner plus 100g caster sugar)
- 4 eggs
- 100g walnut pieces (plus extra for decoration but optional)
- 100g good quality dark chocolate
- 4 tsp instant coffee granules - I used Little's Natural French Vanilla Infused Instant Coffee
- 4 tbsp warm water
- 100g self raising flour
- 100g cocoa powder
- Preheat the oven to 180C/160C (fan)
- Grease and line a large rectangular or square cake tin (I used a lasagne dish) with non-stick baking parchment.
- Dissolve the coffee granules in 4 tablespoons of warm water and leave to one side
- In a bowl, cream together the butter and sugar until pale and fluffy.
- Add the eggs and beat well
- In food processor add the chocolate and walnut and blitz to chop to make smaller pieces .
- Add the nuts and chocolate into the butter and egg mixture and mix
- Add the coffee and mix again
- Add the flour and cocoa powder and mix well
- Pour the brownie batter into the prepared tin and smooth over
- Bake in the oven for 35-40 minutes. The brownie should have a slight wobble and the top a slight crust
- Allow to cool in the tin completely, then place on a wire rack to cool.
- Cut into squares or rectangular slices and top each one with a walnut piece if you want to.
Delicious! How do you like your brownies?
Bake of the week
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