Coffee and Walnut Brownies
- 250g golden caster sugar
- 200g dark chocolate
- 100g unsalted butter
- 100g plain flour, sieved
- 50g walnuts, chopped
- 20g cocoa powder
- 20ml strong espresso coffee
- 3 large eggs
- 2 teaspoons Coffee Chilli Sauce
- 1 teaspoon baking powder
Preheat oven to 350F/ 177C/ Gas Mark 4.
Line a baking tin with baking paper. The dimension of the tin in this recipe is 26cm x 16cm x 6cm.
Place the chocolate and butter in a microwaveable bowl and microwave for 45 seconds (based on a 700w oven) Adjust to more or less time depending on the wattage of the microwave.
If you don’t have a microwave, melt in a bowl over simmering water and leave to cool.
Whisk the eggs and sugar until combined and frothy, then fold in the chocolate mixture, Coffee Chilli Sauce, coffee, walnuts, baking powder, flour and cocoa powder.
Pour the mixture into the baking tin and bake for 30mins until just set – the middle should be a little gooey. Use a toothpick to test, poking the mixture in the centre to test consistency.
Leave to cool, then cut into eight portions.