Cappuccino Brownies

Us kiwis love a good chocolate brownie and this winning Cappuccino Brownies recipe has the added uplifting bonus of a shot of coffee. This brownie creation is perfectly chewy, crunchy and chocolately. Divine! But don’t ask me, I’m no expert… just a chocoholic.

Serves 10.

Ingredients

225g fine-quality bittersweet chocolate (not unsweetened)
1 cup walnuts (you can use a mix of your favourite nuts)
3/4 cup unsalted butter
2 Tablespoons of your favourite coffee
1 Tablespoon boiling water
1-1/2 cups granulated sugar
2 teaspoons vanilla essence
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt

Method

Preheat oven to 180c.

Butter and flour a 33cm X 23cm baking pan.

Chop chocolate and walnuts and cut butter into pieces.

In a cup, dissolve coffee powder in boiling water. In a metal bowl, set over a saucepan of barely simmering water, melt chocolate and butter with espresso mixture, stirring until smooth. Remove bowl from heat and cool mixture to lukewarm. Stir in sugar and vanilla. Stir in eggs one at a time, stirring well after each addition, and stir in flour and salt until just combined. Stir in Walnuts. Pour the mix into baking pan and smooth top. Bake brownie layer in middle of oven 22 to 25 minutes, or until a skewer comes out clean.