Mocha brownies

Total time: 1hr
Preparation Time: 35m

For 36 piece

Nutritional Information

Contains 137 Kcal, 2g Protein, 15g Carbohydrates, 7g Fat


  • Dough
  • 400 g dark chocolate (64% cocoa), finely chopped
  • 100 g butter
  • 150 g sugar
  • 4 egg
  • 2 pinches salt
  • 1.5 tbsp instant coffee (e.g. Nescafé)
  • 1 tbsp lukewarm water
  • 200 g cashew nuts, roughly chopped
  • 150 g white flour
  • Icing
  • 3 tbsp espresso, chilled
  • 250 g icing sugar
  • Utensils
  • For a baking tin approx. 24 x 30 cm, lined with baking paper

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  • Dough

    Melt the butter and chocolate in a pan on a low heat. Remove the pan from the heat, stir in the sugar. Add the eggs and salt to the mixture. Dissolve the coffee powder in the water and stir in. Add the cashew nuts and flour. Transfer the cake mixture to the prepared tin. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove the brownies, allow to cool a little, cut into squares while still warm, transfer to a cooling rack along with the baking paper, leave to cool. Separate the brownies from the baking paper and place on the rack, place the rack on a sheet of baking paper.
  • Icing

    Mix the icing sugar and espresso, pour over the brownies.

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