Walnut Brownies with Coffee Icing

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    Walnut Brownies with Coffee Icing

    Walnut Brownies with Coffee Icing

    (32)
    1hour25min


    26 people made this

    These are delicious and chewy brownies with walnuts and coffee, ideal for afternoon tea or a sweet treat.

    Ingredients
    Serves: 18 

    • Brownie
    • 250g butter, melted
    • 2 cups (440g) packed light brown sugar
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 1 cup walnuts, chopped
    • Coffee Icing
    • 2 teaspoons instant coffee granules
    • 2 tablespoons water
    • 125g butter, softened
    • 3 cups (375g) icing sugar, sifted

    Directions
    Preparation:20min  ›  Cook:35min  ›  Extra time:30min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C.
    2. Brownie: Melt 250g butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly then beat in eggs and vanilla.
    3. Sift together plain flour, salt and baking powder. Stir it into the wet ingredients then add the nuts. Mix well.
    4. Spread batter in a greased 30 x 15 x 3cm pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
    5. Coffee Icing: Disolve coffee in the water. Cream 125g butter with icing sugar. Beat it until light. Beat coffee into the sugar mixture. Spread over the brownies. When icing has set, cut brownies into squares.
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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (32)

    by
    29

    After reading the reviews, I decided to try this recipe. I also prefer brownies that are chewie NOT cakey. So, to avoid a cakey brownie, I used 2 eggs instead of 3. The end result was a delightfully chewie brownie. The overall flavor is good. However, it's a little too sweet for my taste so I will most likely cut back on some of the sugar next time. I did not make the icing because the brownies just don't need it. Finally, instead of pouring the entire batter into a 11 x 7 pan, I split the batter between 2 EZ foil pans. One pan was 8¼ x 5¼ x 1 and the other was 9¼ x 6½ x 1. That way we could eat one now and freeze one for later. My oven is very accurate. The cook time for the smaller pan was 27 minutes. The cook time for the larger pan 30 minutes.  -  13 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    12

    Just like Gramma used to make! I made a few changes though: halved the recipe, used only one egg (I suspect if I had made the whole recipe, 2 would have worked), left out the walnuts, and added slightly less sugar than called for. Perfect and chewy!  -  10 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    10

    These brownies ARE as good as the initial description. Many of brownie recipes I've used in the past have the potential to turn cakey if you bake them too long. Try five minutes less the next time.  -  03 Jul 2003  (Review from Allrecipes USA and Canada)

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