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Boston Brownies

Chocolate and coffee - a deliciously sinful combination! Throw your own Boston Tea Party and tuck-in to these tempting treats
  • 35 minutes
  • Prep time10 minutes
  • Servings12 portions
recipe image Boston Brownies


  • 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
Coffee Topping
  • 85 g plain chocolate
  • 3 tbsp milk
  • 25 g Stork packet
  • 1 tsp coffee extract
  • 12 walnuts to decorate

Nutritional facts

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


  1. Preheat the oven to 180 ° C, 160 °C fan oven, Gas mark 4.
  2. Cream the Stork, sugar and coffee essence until light and fluffy.
  3. Add the eggs one at a time and beat well.
  4. Fold in the flour, cocoa and baking powder using a metal spoon
  5. Place in a greased 28 x 18cm (11 x 7 inch) Swiss roll tin and spread evenly.
  6. Bake in middle of the preheated oven for 25 - 30 minutes. Turn out and cool on a wire tray.
  7. 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.
  8. Spread over the brownies and cut into squares.
  9. Decorate with walnuts.