Baking
Brownie Cakes
Ingredients
- 2 tsp. coffee granules, dissolved in
- 2 tbsp. boiling water
- 225 gr. (8 oz.) butter, cut into small pieces
- 175 gr. (6 oz.) dark chocolate, chopped
- 175 gr. (6 oz.) Cadbury’s milk chocolate, chopped
- 225 gr. (8 oz.) golden caster sugar
- 3 eggs
- 1 tsp. vanilla extract
- 200 gr. (7 oz.) self-raising flour
- 2 tbsp. Green & Black’s cocoa
- 175 gr. (6 oz.) chopped pecans
- Preheat oven to 180ºC.
- Grease and flour, then line the base of a 30 x 23 cm. (12”x9”) deep-sided tin with baking parchment
- If you like chocolate - you’ll love these!
Method
1
Dissolve the coffee granules in the 2 tbsp. boiling water.
2
Place butter pieces in a glass bowl and put the chopped chocolate on top - microwave for 2 minutes - stirring halfway through. Or place bowl over a pan of hot water, stirring occasionally until melted. Leave to cool slightly.
3
In a large bowl, beat together the golden caster sugar, eggs, and vanilla extract until it thickens and is nice and creamy. Beat in the coffee and then gradually beat in the cooled chocolate mixture.
4
Sift together the flour and cocoa and fold into the chocolate mixture together with the chopped pecans. Pour into the lined tin.
5
Bake for 30-35 minutes, until a cake tester comes out clean. Do not overcook.
6
Leave to cool in the tin and then cut into squares.
