Monday, September 29, 2014

Expresso Pecan Brownies

Let's chase away this Monday blues with this chocolaty and moist pecan brownies! Great with along a glass of cold milk or for a more sinful treat, top with a huge dollop of vanilla ice-cream! 


  • 80gm dark chocolate, chopped into small pieces
  • 90gm unsalted butter
  • 80gm plain flour
  • 30gm cocoa powder
  • 3 tsp Nescafe coffee granules
  • 1/4 tsp salt
  • 150gm sugar
  • 2 large eggs
  • 1 tsp vanilla paste
  • 50ml sour cream
  • 1 cups toasted pecans, coarsely chopped 
  • 1/3 cup mini dark chocolates chips for topping
  • 12 whole toasted pecans for topping


  1. In a medium bowl combine butter and chocolate. Place the bowl over a pot of simmering water. Stir occasionally till chocolate is well dissolved. Cool down slightly.
  2. In a medium bowl, combine sugar, eggs, vanilla and sour cream and whisk till mixture is smooth. Add chocolate mixture and stir till will combined.
  3. Sift flour, cocoa powder, coffee granules and salt over, fold lightly till well blended. Fold in pecans.
  4. Pour batter into a fully lined pan and spread evenly. Press whole pecan lightly on top of the batter. Sprinkle chocolate chips over.
  5. Bake in preheated oven at 180 deg cel for 35 mins. Leave brownies in pan to cool. Cut into 12 squares .

I'm joining Best Recipes for Everyone September 2014 Event Theme: Chocolate Wonderland hosted by Fion of XuanHom's Mom.

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