Quick cof­fee brown­ies

YOU Winning Recipes - - CONTENTS -

Hanli’s ridicu­lously easy and in­ex­pen­sive choco­late cake recipe is per­fect for brown­ies. I’ve added cof­fee for a flavour twist. And you can even try a low-carb ver­sion (see tip, be­low right).


I halved the orig­i­nal recipe, re­placed the wa­ter with strong cof­fee and added dark choco­late and nuts. You can mix a batch in a mat­ter of min­utes and the brown­ies bake in 15 min­utes or less. Don’t bake for too long or they’ll lose that lovely gooey brownie cen­tre. They aren’t sweet but have that typ­i­cal dark choco­late taste – heav­enly with the cof­fee flavour!

MAKES ABOUT 24 BROWN­IES Prepa­ra­tion time: 10 min Bak­ing time: 12-15 min

250 ml (1 c) cake flour 10 ml (2 t) bak­ing pow­der 3 ml (gen­er­ous ½ t) bi­car­bon­ate of soda 45-60 ml (3-4 T) co­coa pow­der salt 125 ml (½ c) fine co­conut 80 ml (¹⁄₃ c) sugar 250 ml (1 c) strong cof­fee, made with 30 ml

(2 T) es­presso cof­fee gran­ules 125 ml (½ c) oil 5 ml (1 t) vanilla essence 30 ml (2 T) brown vine­gar 100 g dark choco­late, chopped 100 g chopped pecan nuts co­coa pow­der for dust­ing

Pre­heat the oven to 190 °C. Grease a 20 cm square bak­ing tin and line with bak­ing pa­per. 1 Sift to­gether the flour, bak­ing pow­der, bi­car­bon­ate of soda, co­coa pow­der and salt. Add the co­conut and sugar. 2 Mix the cof­fee mix­ture, oil, vanilla essence and vine­gar and add to the dry in­gre­di­ents. Stir with a fork un­til well com­bined. 3 Stir in the choco­late and nuts. 4 Pour the bat­ter into the pre­pared bak­ing tin and bake for 12-15 min­utes or un­til just done but still moist. Dust with co­coa pow­der.


Cup­cakes: Line the hol­lows of a muf­fin tin with pa­per cup­cake cases and spoon in the bat­ter. Bake for about 15 min­utes or un­til done (a skewer in­serted into the mid­dle should come out clean). Top with choco­late but­ter ic­ing or ganache (see recipes on page 22). Dec­o­rate with ed­i­ble glit­ter.

I do en­joy a good brownie with a cup of cof­fee af­ter a meal


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