Mocha walnut brownie is my most loved party fav dessert recipe.
I get special request to make them. So much so that they all say I should charge for it. ❤❤ May be I should?
A fudgy brownie with crinkle top, warm out of the oven and with some chocolate sauce drizzled on top. Drooling yet!
And if you like a good fudgy brownie do try my Eggless Nutella Brownie and trust me you won’t even miss the eggs in it.
When I was clicking pictures my son was soooo eager to pick up the brownie. ?? Kids are just so cute. I turned my back for a sec and he almost managed to??
Other brownie recipes on the blog that you may like-
I also love the brownie recipe from Gemma’s Bigger Bolder Baking.
Directions to make Mocha Walnut Brownie-
1/4 cup All purpose flour/maida
50 gm butter
3/4 cup granulated sugar
2 small eggs or 1 large egg
70 gm dark chocolate(I have used amul cooking chocolate)
1 tsp coffee powder(optional-choose instant coffee)
1 tsp cocoa powder
1 tsp vanilla essence
1 tsp instant coffee powder
Melt butter and dark chocolate in a heavy bottom saucepan. Let the mix come to room temperature.
Cream together egg and sugar until fluffy. Add vanilla essence, coffee and cocoa powder.
**don’t skip creaming the eggs and sugar because that’s the key step to get crinkle top in a brownie. It also incorporate some air.
Add the butter and chocolate mixture in the egg mix.
Fold in the flour and mix to form a smooth batter. Now add half the crushed walnut in the batter.
Tip in the lined tin and sprinkle rest of the walnuts on top. Bake at 170°C for 20 mins until toothpic inserted comes clean.
Enjoy warm with some chocolate sauce.
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