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- Dish type
- Chocolate traybakes
If you love coffee and chocolate, these brownies are for you. Enjoy warm with ice cream or whipped cream.
30 people made this
IngredientsMakes: 1 20x20cm tin
- 170g plain chocolate chips
- 50g butter
- 1 tablespoon instant coffee powder
- 1 egg
- 1 egg yolk
- 85g plain flour
- 100g caster sugar
- 1/8 teaspoon bicarbonate of soda
- 1 tablespoon coffee flavoured liqueur, such as Kahlua
- 1 teaspoon vanilla extract
- 40g icing sugar for decoration
MethodPrep:15min ›Cook:25min ›Extra time:2hr cooling › Ready in:2hr40min
- Preheat oven to 180 C / Gas 4.
- In the 20cm square baking tin, melt the butter and chocolate chips on the hob, over medium heat, stirring constantly. Remove from the heat and stir in the coffee, egg and yolk.
- Sieve together the flour, sugar and bicarbonate of soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.
- Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with icing sugar. Cut into squares.
Reviews & ratingsAverage global rating:(31)
Reviews in English (26)
Yum! Crunchy on the top and chewy in the middle. I didn't use the one pan method- melted chocolate and did all the mixing in separate bowls. I also added 3 tbs of Bailey's (it was great- you could really taste it!) and dissolved the coffee power in a little water before adding it to the mix.-20 Sep 2004
by DANIELLE M.
This was a VERY good recipe, but making it in its own pan makes clean up harder than usual. Next time I will melt the chocolate in the microwave and just use that bowl to do all the mixing. I also added chopped walnuts which were very nice in the final product. Overall this was a great recipe and I will definately make it again!-15 May 2002
These came out great, although I did do a few things different. Like the previous reviewer, I mixed in a separate bowl and microwaved the chocolat & butter to keep things neat. I used 1 1/2 tbsp. of Kahlua, which made for very moist & chewy brownies. I nixed the powdered sugar, and instead sprinkled chopped hazelnuts over the batter before cooking. Next time I think I'll double the recipe and use a 9x13 pan. Thanks - these were great!-26 Nov 2003