What’s a girl to do when time is of a premium but a therapeutic baking session is needed? Make brownies of course!
What better quick bake is there than a chocolate brownie. They’re quick, easy and we all know how amazing that squidgy fudgey chocolate bake is to eat!
These coffee & walnut brownies may not scream of summer like our Strawberry & Basil Upside-Down Cake or these Raspberry & White Chocolate Tarts but they’re perfect when you’re in need of a good chocolate fix!
These brownies are packed with both dark and milk chocolate. And when I say packed, there’s 200g of the wonderful stuff in these beauties, perfect if you’re in need of a chocolate hug! Of course if you prefer you’re brownies a little darker and richer than feel free to replace the milk chocolate with more dark chocolate. The brownies, with their paper thin crust, are punctuated with healthy walnuts which introduces a wonderful contrast of texture.
So, here’s how to make Coffee & Walnut Brownies
with healthy walnuts. The classic flavour combination is teamed with
lots of delicious chocolate in this brownie recipe. They’re the perfect
bake when time is limited and the comfort of chocolate is needed.
Prep time: 15 mins Cook time: 40 – 45 mins Yield: 9 slices
1 x Brownie Tin measuring 20cm x 20cm
- 4 tsp Coffee Granules (we used Douwe Egberts Pure Indulgence)
- 3 tbsp Boiling Water
- 200g Butter, unsalted + a little extra for preparing the brownie tin
- 100g Plain Chocolate, broken up
- 100g Milk Chocolate, broken up
- 3 Eggs + 1 Egg Yolk
- 100g Golden Caster Sugar
- 175g Light Muscavado Sugar
- 125g Plain Flour
- 70g Walnut Halves, quartered
6. Combine the two mixture. Pour the melted chocolate and butter mixture onto the combined eggs and sugar. Mix together well.7. Finish the brownie batter. Add the prepared coffee and mix well. Sieve the flour into the bowl and fold it in with a spatula. Add most of the walnuts to the batter and mix until just combined. 8. Fill the brownie tin. Pour the batter into the prepared brownie tin. Scatter over the reserved walnuts.9. Bake. Place the brownie tin in the centre of the oven and bake for 40 – 45 minutes. You may need to rotate the tin after about 25 minutes of baking. 10. Cool. Pour some water into the base of a large roasting tin. You’re aiming for it to be about 1 – 2cm deep. Remove the cooked brownie from the oven and sit the brownie tin (containing the brownie) into the tray carefully so as to avoid splashing the brownie.11. Slice. Once fully cooled use the excess greaseproof paper to lift the brownie from the tin and sit it on a board. Slice into 9 equal pieces. Use a pallet knife to remove the slices from the greaseproof paper.12. Enjoy!
Notes: a) It’s key to avoid over baking the
brownie. Removing it too soon will result in it being too soft, though
over baking it will create something more cake like. When ready it will
no longer wobble in the centre, though an inserted skewer will still
hold some moist crumbs. b) Cooling the brownie in the water bath (step 10) will stop the cooking process giving you a softer brownie c) Store in an airtight container in the
fridge. d) Allow the brownies to come back to room temperature before
enjoying any slices which have been chilled. e) Brownies are best
eaten the day after baking. e) If you enjoy richer brownies substitute
the milk chocolate for more plain chocolate.
This post has been shared with:
Cook Once Eat Twice hosted by Corina over at Searching for Spice
We Should Cocoa, hosted by Choclette over at Tin and Thyme