This post is brought to you by Moccona
Chocolate and coffee are two of my favourite things. Put them together and you have a winner. And you know I love baking brownies. So I’ve combined a few of my favourite things into a delicious brownie using Moccona Flavour Infused coffee. I’m still loving the caramel flavour but decided to use vanilla for this recipe. And I still find myself opening the jar for a smell before I make the coffee…………….it’s that good.
Now the actual brownie itself doesn’t taste like coffee but has a really rich flavour and it’s the icing that gives it the delicious mocha flavour. And if you’re not a fan of icing just leave it off. But it’s the icing that really makes this brownie so give it a go. These are great to make for a special occasion or when you’re out to impress.
and the recipe……….here you go. And there is still time to enter my Moccona giveaway here. $500 Wheel & Barrow gift voucher anyone? But be quick. Winner will be drawn next Monday 13th May…….
- 200g good quality dark cooking chocolate
- 100g unsalted butter
- 2 eggs
- 2tsp Moccona Flavour Infused coffee in about 2Tbsp hot water
- 1 cup Caster sugar
- ½ cup SR flour
- ½ cup plain flour
- 2 cups icing sugar
- 2Tbsp cocoa
- 50g softened butter
- 1 tsp of Moccona Flavour Infused coffee in 2 Tbsp water
- Melt butter and chocolate in glass bowl/microwave safe dish for 2 minutes 30 seconds on medium high in microwave and stir a couple of times inbetween.
- Add sugar and stir well. Add eggs and stir well. Add in coffee, mix in well.
- Now sift in flour gradually.
- Pour into lined lamington tin or a greased silicone form.
- Bake for 18-20 minutes in 180C/350F.
- Remove from oven and leave to cool completely. Yes completely. No cutting slices for yourself yet, you need to ice it first.
- Place butter in mixer and beat for a minute until soft and creamy. Add in sifted icing sugar and the cocoa. Now with the sugar add it in gradually with a dash of milk and the cooled coffee.
- Keep adding icing sugar until you get the right consistency. Nice and thick and spreadable.
- If you need more than 2 cups of sugar then go for it otherwise if it still a little runny then put it in a bowl and refrigerate at least 1 hour. Then spread onto the brownie.
- OK so get your icing, spread evenly on the brownie and then refrigerate. Keeping it cool will give you nice thick icing on top.
- And when you're ready to eat it just slice and enjoy.
What can one say but delish!!!
Lyn
When you sy 1 cup sugar, is that caster sugar or the normal sugar to make the coffee?
oops! caster! all fixed now! thanks for picking that up:)
Have to give this one a go. Your passionfruit sour cream cake is the current favourite in this family. Everyone wants a second piece! I’m naughty and use the full fat sour cream. Easiest recipe in the thermomix too.
I buy my passionfruit from a farmers market and told the passionfruit lady about your wonderful recipe. She is not online and I am hoping you don’t mind if I share it with her.
Lesley
Coffee icing,yum
I love the hazelnut flavour. I drink it every morning and love that you don’t need to add sugar! I drink it before I go for a run sometimes too. Thats probably not the best training tip either. haha
Hello! What a nice blog you have!
Have a nice weekend! XoXo from Sweden!
Oh Em GEE!
I’m so giving this one a go.
I don’t know if it will make it out of the mixing bowl though and into the pan!! Fi xx