Boston Brownies
Chocolate and coffee - a deliciously sinful combination! Throw your own Boston Tea Party and tuck-in to these tempting treats
Cooking time25 minutes
Prep time10 minutes
Servings12 portions
Ingredients
- 115 g Stork packet
- 225 g soft brown sugar
- 1 tbsp coffee extract
- 2 large eggs
- 85 g plain flour sieved with
- 25 g cocoa and
- 1/2 tsp baking powder
- 85 g plain chocolate
- 3 tbsp milk
- 25 g Stork packet
- 1 tsp coffee extract
- 12 walnuts to decorate
| Energy (kcal) | 169 kcal |
| Energy (kJ) | 707 kJ |
| Protein (g) | 2.6 g |
| Carbohydrate incl. fibre (g) | 28.6 g |
| Carbohydrate excl. fibre (g) | 27.8 g |
| Sugar (g) | 21.7 g |
| Fibre (g) | 0.8 g |
| Fat (g) | 4.5 g |
| Saturated fat (g) | 1.8 g |
| Unsaturated fat (g) | 2.3 g |
| Monounsaturated fat (g) | 1.2 g |
| Polyunsaturated fat (g) | 1.1 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 33 mg |
| Sodium (mg) | 36 mg |
| Salt (g) | 0.09 g |
| Vitamin A (IU) | 56 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 46 mg |
| Iron (mg) | 1.02 mg |
| Potassium (mg) | 97 mg |
Instructions
- Preheat the oven to 180 ° C, 160 °C fan oven, Gas mark 4.
- Cream the Stork, sugar and coffee essence until light and fluffy.
- Add the eggs one at a time and beat well.
- Fold in the flour, cocoa and baking powder using a metal spoon
- Place in a greased 28 x 18cm (11 x 7 inch) Swiss roll tin and spread evenly.
- Bake in middle of the preheated oven for 25 - 30 minutes. Turn out and cool on a wire tray.
- To make the topping, melt the chocolate in a bowl over hot water. Add the milk and Stork and beat until smooth and glossy. Stir in the coffee essence.
- Spread over the brownies and cut into squares.
- Decorate with walnuts.
