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Pecan Mocha Chocolate Brownies

June 8, 2015 By Kerry Cooks 10 Comments

These Pecan Mocha Chocolate Brownies are SO squidgy and full of espresso and pecan flavour!

These Pecan Mocha Chocolate Brownies are SO squidgy and full of espresso and pecan flavour!

These Pecan Mocha Chocolate Brownies are SO squidgy and full of espresso and pecan flavour!

You won’t be able to resist these incredibly squidgy Pecan Mocha Chocolate Brownies! They’re more sophisticated than your average brownie, super rich, and packed full of deep coffee flavour and toasted pecans.

Chocolate must be the (second?) most popular flavour ever I’m guessing (After vanilla?). Did you know that the reason chocolate is paired with coffee and vanilla is that they help to bring out and enhance the chocolate flavour, making these brownies even tastier! (If you’re as big a fan of Barefoot Contessa as I am, you will be familiar with this as she must mention it in every single episode! But she is right – Ina’s always right!).

These brownies pack a powerful coffee punch courtesy of some freshly brewed espresso (you could also use any instant coffee). The depth of flavour of good coffee perfectly compliments the rich chocolate, and pecans give an added grown-up crunch. These are definitely an after-dinner kind of brownie and I’m not sure that kids would like them, but more for you!

Fact: people are always happy to see you when you have brownies! Fact: brownies are the perfect way to say thanks! Fact: brownies post well! I sent these brownies to Jo of Geek Fairy when she rescued my blog after I did something foolish (one of many instances) and I’ve sent brownies in the post a few other times too and it’s worked really well! Just wrap the brownies in parchment paper, use a padded bag (or box, even better!) and mark it fragile. Each time I’ve done this, the chocolatey smell has alerted the post office workers to what’s inside but luckily the parcels have still made it to their destination!

A couple of brownie tips – for the best flavour, use dark brown sugar (usually called muscavado in the UK) and bake these brownies for no more than 25 minutes, then refrigerate (yes this will be hard but you are brave and you can always eat a spoonful from the corner first) for a couple of hours or preferably overnight – this will give you incredibly squidgy brownies! Cut into VERY small squares.

Pecan Mocha Chocolate Brownies
2015-01-17 16:54:17
Yields 15
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
367 calories
36 g
68 g
24 g
5 g
9 g
79 g
25 g
26 g
0 g
11 g
Nutrition Facts
Serving Size
79g
Yields
15
Amount Per Serving
Calories 367
Calories from Fat 205
% Daily Value *
Total Fat 24g
36%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 68mg
23%
Sodium 25mg
1%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
12%
Sugars 26g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 120g unsalted butter
  2. 100g 84% (or similar) dark chocolate
  3. 100g 55% (ish) plain chocolate
  4. 4 large free range eggs
  5. 2 tbsp good instant coffee or espresso powder
  6. 200g dark muscavado sugar
  7. 50g caster or golden caster sugar
  8. 2 tbsp cocoa powder
  9. 100g plain flour
  10. 200g pecans
  11. 100g plain chocolate chunks (optional)
Instructions
  1. It's time for brownies! Preheat your oven to 180C/gas mark 4/350f and line an 8 by 8 inch tin with parchment paper.
  2. Next, measure out your butter and the 100g of very dark chocolate, plus the 100g of plain chocolate into a small saucepan. Heat on a low heat until melted, stirring occasionally. Set aside to cool.
  3. Boil a kettle and make up your two tbsp of coffee with about another two tbsp of boiling water. Stir until dissolved, and stir it into your chocolate-butter mixture.
  4. In another large bowl, use a whisk to vigorously whisk the eggs. We're going to add the sugar first - but make sure your dark muscavado sugar isn't too lumpy - if there are any stubborn lumps I tend to break them up with my fingers. Add the sugar to the eggs and again whisk vigorously. Beat in the chocolate-butter-coffee mixture.
  5. Finally, measure out the cocoa powder and flour, and then sift it all on top of the chocolate mixture. Gently fold it in, then add the pecans and chocolate chunks. Pour into your tin and bake for 25-30 minutes on the middle shelf of the oven - the mixture should still be very squidgy in the middle, but if you shake the tin the surface should be still.
  6. Chill your brownies overnight in the fridge then use a sharp knife to cut into small squares.
Adapted from Waitrose Weekend Magazine
beta
calories
367
fat
24g
protein
5g
carbs
36g
more
Adapted from Waitrose Weekend Magazine
Kerry Cooks https://kerrycooks.com/
These Pecan Mocha Chocolate Brownies are SO squidgy and full of espresso and pecan flavour!

I know I am always going on about brownies, but that’s because they’re just so versatile and easy! You can stuff them full of bounty bars for a coconut chocolate hit (and add some rum too…), combine with cookie dough and chocolate chunks and make a sweet pizza with them!

Need more brownie inspiration?

  Follow Kerry {KerryCooks.com}’s board Bars and Brownies on Pinterest.

 

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Filed Under: Baking, Bars and Brownies, Chocolate Heaven Tagged With: chocolate, chocolate brownies, dessert, pecan mocha brownies, traybake

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Reader Interactions

Comments

  1. Isabelle Payne says

    April 3, 2018 at 4:53 pm

    These brownies are JUST WOW! Gooey, chocolatey with CRUNCHY pecan bits and a fabulous taste. Now a favourite in our house! Thanks πŸ™‚

    Reply
  2. Emma @ Supper in the Suburbs says

    June 9, 2015 at 10:04 am

    As ever your brownies look to die for. Intrigued by the “refrigerate them” tip. I shy away from brownies because to get them a goo level of gooey they are impossible to get out of the tin and cut. I presume you refrigerate them still in the pan (but cooled down a little) and do this before cutting…
    Emma @ Supper in the Suburbs recently posted…Kale and Walnut PestoMy Profile

    Reply
    • Kerry Cooks says

      June 9, 2015 at 12:08 pm

      Yes! Always always always cook brownies the day before you want to serve them (although YOU can still eat warm just scoop a corner out and have with ice cream!). Then set in fridge overnight – the gooeist brownies that you can cut!

      Reply
  3. Amanda says

    June 9, 2015 at 6:18 am

    These look so fudgy and delicious!
    Amanda recently posted…cookie monster cupcakesMy Profile

    Reply
  4. Diane @ Life of Di. says

    June 9, 2015 at 12:59 am

    Super rich + deep coffee flavor?! You’re killin’ me Kerry! These look so good. I love adding coffee to chocolate baked goods. It really does enhance the flavor.

    Brownies are the best!
    Diane @ Life of Di. recently posted…A Weekend Sans Baby.My Profile

    Reply
  5. Sylvia @ Happiness is homemade says

    June 8, 2015 at 5:11 pm

    Yes please! It looks absolutely delicious! I love pecans and brownies πŸ˜‰
    Sylvia @ Happiness is homemade recently posted…Watermelon Agua Fresca (Agua Fresca Arbuzowa)My Profile

    Reply
  6. Elizabeth says

    June 8, 2015 at 11:01 am

    OOoh look how deliciously fudgey these brownies are! Gorgeous!
    Elizabeth recently posted…Spelunking in Burra, ShetlandMy Profile

    Reply
  7. Camilla says

    June 8, 2015 at 10:01 am

    Oh my giddy aunt your Brownies are to die for Kerry – truly impressive and I want one right now!
    Camilla recently posted…Rhubarb & Strawberry JamMy Profile

    Reply
    • Kerry Cooks says

      June 8, 2015 at 1:46 pm

      Thanks so much Camilla! My aim is for them to be juuuuuuuuuust on the edge of not raw!

      Reply
  8. Angela / Only Crumbs Remain says

    June 8, 2015 at 8:50 am

    Ooh, Kerry! Can I give you my postal address πŸ˜‰ These look amazing. As you say Brownies are just awesome!
    Angela x
    Angela / Only Crumbs Remain recently posted…Warm Roast Butternut Squash, Mixed Beans & Goats’ Cheese Salad.My Profile

    Reply

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Hi, I'm Kerry!
Cookie-dough addict, rainbow cake lover, friend to cats, never met a pizza I didn't like. VERY enthusiastic human. Homebody and adventurer. Nice to meet you!

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