Mocha brownies with burnt butter icing recipe | EUROtoday

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I’m an enormous fan of Alice Medrich, an American meals author who experiments with totally different flours, nuts and chocolate. This recipe relies on her cakey brownie recipe and makes use of solely cocoa powder, not melted chocolate. I like espresso and chocolate collectively and mix them right here. You can use pecans or hazelnuts as an alternative of walnuts.


Prep time: quarter-hour, plus cooling time

Cook time: 40 minutes


Makes 16-25


For the brownies

  • 140g butter, reduce into chunks, plus further for greasing
  • 250g tender light-brown sugar
  • 1 tsp prompt espresso, dissolved in 1½ tsp boiling water
  • 80g cocoa powder, sifted
  • 2 massive eggs, frivolously overwhelmed
  • 65g plain flour, sifted
  • 65g chopped walnuts

For the icing

  • 50g unsalted butter
  • 100g icing sugar, sifted
  • 10g cocoa powder, sifted
  • 3 tsp prompt espresso (espresso if you happen to want a extra intense flavour), dissolved in 1½ tsp boiling water
  • chocolate espresso beans, to brighten


  1. Preheat the oven to 160C/150C fan/fuel mark 3 and place a rack two-thirds of the way in which down. Butter a 20cm sq. cake tin and line with 2 items of parchment paper so that every piece overhangs the sides to permit for straightforward elimination.
  2. For the brownies, put the butter, sugar, espresso combination and ¼ tsp salt right into a frying pan and warmth very gently, stirring till the sugar has dissolved and the combination has emulsified.
  3. Take off the warmth and blend within the cocoa powder till properly integrated. Leave to chill a bit, then beat within the eggs a bit at a time, and stir within the flour and walnuts. The batter must be clean and shiny. Stir till you’ll be able to’t see any extra flour and the combo is simply heat, not scorching.
  4. Pour into the ready tin and bake for 20-25 minutes. Allow to chill within the tin.
  5. For the icing, slowly soften the butter in a pan, then improve the warmth and cook dinner till it turns golden brown and smells nutty. Leave to chill.
  6. Mix the icing sugar with the cocoa powder in a bowl. Beat within the cooled burnt butter, then regularly beat within the liquid espresso. Add a bit extra water if wanted, to make it spreadable.
  7. Lift the cool brownies out of the tin utilizing the paper. Spread the icing on high or reduce into squares then ice, as you like. Add a chocolate espresso bean to every sq..