Coffee Brownies

    35 minutes

    I have always been a fan of chocolate brownies but this one with the coffee is definitely my favourite. I like to serve it warm as a dessert with coffee.

    30 people made this

    Serves: 12 

    • 65g butter
    • 1 cup dark chocolate chips
    • 1 tablespoon instant coffee
    • 1 egg
    • 1 egg yolk
    • 2/3 cup (90g) plain flour
    • 1/2 cup (125g) white sugar
    • 1 pinch bicarbonate of soda
    • 1 tablespoon coffee-flavoured liqueur
    • 1 teaspoon vanilla essence
    • 1/3 cup (60g) icing sugar, for decoration

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C.
    2. In the 20x20cm cake tin melt the butter and chocolate chips on the stove top over medium heat stirring constantly.
    3. Remove from the heat then stir in the coffee, egg and yolk.
    4. Sift together the flour, sugar and bicarbonate of soda then stir into the chocolate mixture.
    5. Stir in the vanilla and coffee liqueur.
    6. Bake for 20 to 25 minutes in the preheated oven. Cool slightly then dust with icing sugar. Cut into squares.

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    Reviews and Ratings
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    Reviews in English (26)


    Yum! Crunchy on the top and chewy in the middle. I didn't use the one pan method- melted chocolate and did all the mixing in separate bowls. I also added 3 tbs of Bailey's (it was great- you could really taste it!) and dissolved the coffee power in a little water before adding it to the mix.  -  20 Sep 2004  (Review from Allrecipes USA and Canada)


    This was a VERY good recipe, but making it in its own pan makes clean up harder than usual. Next time I will melt the chocolate in the microwave and just use that bowl to do all the mixing. I also added chopped walnuts which were very nice in the final product. Overall this was a great recipe and I will definately make it again!  -  15 May 2002  (Review from Allrecipes USA and Canada)


    These came out great, although I did do a few things different. Like the previous reviewer, I mixed in a separate bowl and microwaved the chocolat & butter to keep things neat. I used 1 1/2 tbsp. of Kahlua, which made for very moist & chewy brownies. I nixed the powdered sugar, and instead sprinkled chopped hazelnuts over the batter before cooking. Next time I think I'll double the recipe and use a 9x13 pan. Thanks - these were great!  -  26 Nov 2003  (Review from Allrecipes USA and Canada)