Ingredients
150 grams butter, melted
250 grams sugar, powdered in mixie
70 grams cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon instant coffee, powdered
1/4 teaspoon salt
3 eggs at room temperature
50 grams maida – all purpose flour
75 grams walnuts, chopped
Instructions
Set an oven rack in the center and preheat to 160°C. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal after baking.
Place the butter in a medium saucepan over medium-low heat. Cook until fully melted, then remove from heat. Add the melted butter to a big bowl. Powder the sugar in a mixie until it forms a fine powder. Add the sugar to the bowl. Add salt and vanilla. Grind coffee to a powder in a mortar and pestle and add it to the bowl. Mix well to combine.
Add the eggs one by one and whisk well to combine. Make sure its fully incorporated. Add the cocoa powder and the maida (all purpose flour). Mix well. Fold in chopped nuts to the batter and mix well.Spread the batter evenly in the prepared pan, pressing it into the corners. Bake for 20–30 minutes, or until the edges are set and the center looks slightly underbaked. A toothpick inserted in the center should come out with moist crumbs, not dry. Allow the brownies to cool completely in the pan before cutting. For clean edges, use a sharp knife and wipe it between cuts.
- Prep Time: 15m
- Cook Time: 30m
- Category: Baking