Mocha brownies

Mocha brownies

Total: 1 hr | Active: 35 min.
Nutritional value / piece: 137 kcal
, Fat: 7 g
, Carbohydrate: 15 g
, Protein: 2 g


36 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g butter
400 g dark chocolate (64% cocoa), finely chopped
150 g sugar
4 eggs
2 pinches salt
1 ½ tbsp instant coffee (e.g. Nescafé)
1 tbsp lukewarm water
200 g cashew nuts, roughly chopped
150 g white flour


250 g icing sugar
3 tbsp espressos, chilled
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For a baking tin approx. 24 x 30 cm, lined with baking paper

How it's done

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Melt the butter and chocolate in a pan on a low heat. Remove the pan from the heat, stir in the sugar. Add the eggs and salt to the mixture. Dissolve the coffee powder in the water and stir in. Add the cashew nuts and flour. Transfer the cake mixture to the prepared tin.

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove the brownies, allow to cool a little, cut into squares while still warm, transfer to a cooling rack along with the baking paper, leave to cool. Separate the brownies from the baking paper and place on the rack, place the rack on a sheet of baking paper.


Mix the icing sugar and espresso, pour over the brownies.

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