TF loves brownies and this rich, dense, coffee-and-walnut-laced version looked like it would be particularly appealing to her. Indeed, it was!

There is no leavener in these brownies and very little flour, making them very dense and fudgy. The simple glaze on top adds even more chocolate-y richness.

Mocha-Walnut Brownies

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

Brownies

• 6 Tbsp. unsalted butter
• 125g unsweetened chocolate
• 2 tsp. instant coffee powder
• 1/2 c. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. coarse sea salt, ground
• 2 large eggs
• 1 1/2 c. brown sugar
• 1 c. walnuts, toasted and chopped

Glaze

• 100g dark chocolate
• 6 Tbsp. unsalted butter
• 1 Tbsp. corn syrup
• 1 tsp. instant coffee powder
• 1/2 tsp. ground cinnamon

Directions

1. Preheat oven to 180°C (350°F) and grease a 23cm (9") square pan, line it with baking paper, and grease and flour the paper.
2. Combine the butter, chocolate, and coffee in a small pot and melt of gentle heat, stirring, until smooth. Remove from heat and set aside to cool.
3. In a large bowl, combine the flour, cinnamon, and salt and whisk to combine.
4. Beat the eggs with the sugar and pour in the chocolate mixture.
5. Pour the wet ingredients into the dry and stir to combine.
6. Stir in the walnuts.
7. Pour the batter into the prepared pan, smooth the top, and bake at 180°C (350°F) for 40-50 minutes. The brownies should be not quite set in the centre.
8. Remove from oven and allow to cool in pan set on a wire rack.
9. Meanwhile, prepare the glaze by melting the chocolate, butter, corn syrup, coffe, and cinnamon in a small pot over gentle heat, stirring, until smooth. Remove from heat and set aside to cool.
10. Once the brownies are cool to the touch and the glaze is somewhat stiff, but still spreadable, scoop the glaze onto the brownies and spread evenly over the surface.
11. Chill until glaze is set, then use baking paper to lift the brownies from the pan, cut into squares, and serve.