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.
- 120g unsalted butter
- 100g 84% (or similar) dark chocolate
- 100g 55% (ish) plain chocolate
- 4 large free range eggs
- 2 tbsp good instant coffee or espresso powder
- 200g dark muscavado sugar
- 50g caster or golden caster sugar
- 2 tbsp cocoa powder
- 100g plain flour
- 200g pecans
- 100g plain chocolate chunks (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill your brownies overnight in the fridge then use a sharp knife to cut into small squares.
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?