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coffee and walnut brownies
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Coffee & Walnut Chocolate Brownie

These coffee & walnut brownies are soft, squidgy and punctuated with healthy walnuts.  The classic flavour combination is teamed with lots of delicious chocolate in this brownie recipe.  They’re the perfect bake when time is limited and the comfort of chocolate is needed.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cake, Dessert
Cuisine: International
Keyword: sheet pan bake, tray bake
Servings: 9
Author: Angela – Only Crumbs Remain

Ingredients

  • 4 tsp coffee granules we used Douwe Egberts Pure Indulgence
  • 3 tbsp boiling water
  • 200 g butter unsalted + a little extra for preparing the brownie tin
  • 100 g plain chocolate broken up
  • 100 g milk chocolate broken up
  • 3 eggs
  • 1 egg yolk
  • 100 g golden caster sugar
  • 175 g light muscavado sugar
  • 125 g plain flour
  • 70 g walnut halves quartered

Instructions

  • Pre-heat the oven to 160c / 140 Fan / Gas 3. Prepare the brownie tin. Grease and fully line the brownie tin with greaseproof paper, ensuring there is excess paper beyond the edge of the tin to aid the removal of the brownie once cooked.
  • Melt the butter and chocolate. Cube the butter and place into the bowl with the broken chocolate. Set the bowl over a pan containing some water. Ensure the base of the bowl doesn’t touch the water in the pan. Place the pan on the hob over a low heat. Allow the butter and chocolate to slowly melt, stirring periodically with a spatula. Once the mixture has completely melted remove the bowl from the pan. Sit the bowl on a clean cloth / kitchen roll to dry the underside.  Allow the melted chocolate to cool for a few minutes.
  • Meanwhile prepare the coffee. Spoon the coffee granules into a cup and add the boiling water straight from the kettle. Stir until dissolved. Set aside to cool.
  • Mix the eggs and sugar. Place the sugar and eggs (including the extra egg yolk) into a large mixing bowl. Use a balloon whisk to mix until well combined.
  • Combine the two mixture. Pour the melted chocolate and butter mixture onto the combined eggs and sugar.  Mix together well.
  • Finish the brownie batter. Add the prepared coffee and mix well. Sieve the flour into the bowl and fold it in with a spatula. Add most of the walnuts to the batter and mix until just combined.
  • Fill the brownie tin. Pour the batter into the prepared brownie tin. Scatter over the reserved walnuts. Bake. Place the brownie tin in the centre of the oven and bake for 40 – 45 minutes. You may need to rotate the tin after about 25 minutes of baking.
  • Cool. Pour some water into the base of a large roasting tin. You’re aiming for it to be about 1 – 2cm deep. Remove the cooked brownie from the oven and sit the brownie tin (containing the brownie) into the tray carefully so as to avoid splashing the brownie.
  • Slice. Once fully cooled use the excess greaseproof paper to lift the brownie from the tin and sit it on a board. Slice into 9 equal pieces. Use a pallet knife to remove the slices from the greaseproof paper.

Notes

Equipment
Brownie Tin measuring 20cm x 20cm
Cook’s Tips
a)  It’s key to avoid over baking the brownie.  Removing it too soon will result in it being too soft, though over baking it will create something more cake like.  When ready it will no longer wobble in the centre, though an inserted skewer will still hold some moist crumbs. 
b)  Cooling the brownie in the water bath (step 10) will stop the cooking process giving you a softer brownie
c) Store in an airtight container in the fridge. 
d)  Allow the brownies to come back to room temperature before enjoying any slices which have been chilled. 
e)  Brownies are best eaten the day after baking.
f)  If you enjoy richer brownies substitute the milk chocolate for more plain chocolate.