Coffee Pecan Brownies

Being a foodie, I’ve immersed myself in a good few spaces to engage and exchange, inspire and be inspired on all things concerning f-o-o-d. This recipe was sourced from a South African foodie celeb, Angela Day – a household name who’s earned a stable reputation for successful baking and cooking. Angela Day has a column in a daily newspaper, The Star, and thanks to my mum – I sifted through a whackload of cut-outs that my mum accumulated over some time, for ‘my darling daughter’ to select and attempt.

This recipe was amongst that stash…

I made this for my Better Half’s 30th birthday treat. It’s a dense, fudge-y and wicked treat. The hint of coffee along with the texture of the pecans sinks me into a decadent oblivion. It is really that amazing…

Brownie

375ml castor sugar
225g butter
160ml cocoa powder
15ml ground filter coffee
3 eggs (I used x-lge)
5ml vanilla extract
310ml flour (sifted)
50g pecan nuts, chopped (keep them as chunky chopped as possible for optimal texture)

– Combine the sugar, butter, cocoa and coffee in a (deep) saucepan and heat gently until the butter has melted. Remove from the heat and cool for 5 minutes.
– Beat in the eggs one at a time until the mixture is smooth and well blended. Mix in the vanilla extract.
– Fold through flour and pecan nuts.
– Spoon mixture into a lined and greased 26x18cm lamington pan (I used a similar-sized baking pan as a safe substitute, but not too deep as the brownie mixture is fairly dense and you will have trouble toppling it out after its oven time) and bake at 180C for 25-30 minutes until a skewer inserted into the mixture comes out clean.
– Allow to cool in the pan (for a significant amount of time). Remove (gently as the dense brownie ‘cake’ may break if not patient and careful) and place on a cooling rack.
– Spoon over the topping (below) and allow to set. Cut into 15 squares, decorating each with a pecan nut.

Topping

80ml brewed filter coffee
200g chocolate discs (I simply melted Cadbury’s whole-nut chocolate (any chocolate containing nuts will suffice), to get more nut for my money! 😉 )
extra pecan nuts for decoration

– Melt chocolate and coffee together in a microwave (I used a makeshift double-boiler to melt the chocolate slab and stirred in the filter coffee once the entire slab was liquid)

Verdict: Oh my word! These were really addictive. Dense, fudge-y, divine PROPER brownies! Very very subtle coffee taste (I was disappointed, could have been more potent), but I honestly will not change a thing! Since sharing this recipe in my original blog post, a few foodie friends have made this (and seemed to have had an easier go at this, with a special ‘brownie’ baking pan) & indeed concur: fudge-y, dense blocks of decadence!

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2 comments

  1. […] garden and didn’t have any new ideas on what to make with it. Inspired by Salma Mayet’s Coffee Pecan Brownies, I decided to try my own […]

  2. I could eat these right off the screen!!!!!

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