My housemate brought home a recipe from Waitrose that showed you how to bake pecan mocha brownies in association with Starbucks. The ingredients used Starbucks’ VIA coffee sachets and Waitrose’s plain chocolate but I didn’t have both of these ingredients so I substituted them with Nescafé coffee and normal cooking milk chocolate. I also didn’t include pecan nuts in my recipe as some of my housemates didn’t like pecan nuts but if I were to include some I would have opted for macadamia nuts since these are softer and have a sweet flavour.
The brownies came out really moist and tasty with hints of coffee flavour balancing the chocolate so it’s not overpowering your taste buds. One batch can easily make 12 massive slabs or more depending on how you cut them. They taste best warm and with some vanilla ice cream.
The recipe was really simple and easy to follow but I’ve altered it to my own ingredients and taste. To bake your own please read on, or follow the original Waitrose Pecan Mocha Brownies recipe.
- 36g instant coffee granules
- 200g plain or milk chocolate
- 100g plain flour
- 100g butter
- 230g caster sugar
- 4 eggs
- 30g cocoa powder
- 1 tsp baking powder
- Heat the oven to 180°C, gas mark 4. Line a 20cm square tin with baking parchment.
- Place the butter and chocolate in a heatproof bowl and melt together in a bowl set over a pan of simmer water or in a microwave. Leave to cool a little.
- Using an electric whisk, beat together the eggs and sugar until light and fluffy. Beat in the cooled chocolate mixture.
- Mix the coffee, cocoa, flour and baking powder together then pour into the chocolate mixture and gently stir together. Finally, mix in the pecans (optional) then pour into the tin and bake for 25 – 30 minutes until just set but still a little squidgy in the centre. Leave to cool completely in the tin then lift out and cut into squares. Serve with a scoop of vanilla ice cream or on its own.
Original Source: waitrose leaflet