This decadent fudgy brownie is rich with a chocolate espresso flavour combined with the crunch of chopped walnuts. The perfect treat for all the chocolate and coffee lovers out there!
Pre-heat oven to 170 degrees fan bake.
In a double boiler add the oil, chopped chocolate, maple syrup and Coffee Supreme Instant Coffee.
Stir until chocolate has almost melted. Take off the heat and set aside to cool.
Prepare a 20cm x 20cm tin and line with baking paper.
Roughly chop walnuts and chocolate and set aside.
Once melted chocolate mixture has cooled for about 5 to 10 minutes, whisk in eggs until combined.
Add in Mrs Rogers Chocolate Baking Mix, walnuts and chocolate.
Fold until just combined - avoid over mixing. Transfer into your prepared baking tin.
Bake for 23-25 minutes depending on how gooey and fudgy you like your brownies.
Leave on the bench to cool down completely. Serve at room temperature or set in the fridge for a few hours.
Ingredients
Directions
Pre-heat oven to 170 degrees fan bake.
In a double boiler add the oil, chopped chocolate, maple syrup and Coffee Supreme Instant Coffee.
Stir until chocolate has almost melted. Take off the heat and set aside to cool.
Prepare a 20cm x 20cm tin and line with baking paper.
Roughly chop walnuts and chocolate and set aside.
Once melted chocolate mixture has cooled for about 5 to 10 minutes, whisk in eggs until combined.
Add in Mrs Rogers Chocolate Baking Mix, walnuts and chocolate.
Fold until just combined - avoid over mixing. Transfer into your prepared baking tin.
Bake for 23-25 minutes depending on how gooey and fudgy you like your brownies.
Leave on the bench to cool down completely. Serve at room temperature or set in the fridge for a few hours.
