IMG_8228Ingredients (makes a 6 or 8 inch square brownie cake. I used 6 inch as i like taller cakes)

113.5g butter
86g dark chocolate chips
61g milk
83g sugar
97.5g flour
35 toasted, chopped pecans
55g toblerone, chopped into chunks (i used dark chocolate toblerone with honey and almond nougat)
1/2 tsp baking soda
2 tbsp espresso powder
2 eggs
1 tsp coffee mocha paste (you can also use vanilla extract)

brownie frosting (optional)
3 tbsp butter
3 tbsp milk
2 tbsp sugar
90g dark chocolate chips
a dash of vanilla extract

IMG_8230食材(可做一个 6 或8寸方形布朗尼蛋糕。因偏爱有高度的蛋糕,我选择了食用6寸模子)

黄油 113.5克
黑巧克力豆 86克
牛奶 61克
糖 83克
面粉 97.5克
山核桃 35克,烤热,切大颗粒
瑞士三角巧克力 55克,切大块(我用了黑巧克力蜂蜜牛乳糖杏仁口味儿)
苏打粉 1/2小匙
浓缩咖啡粉 2大匙
鸡蛋 2颗
咖啡摩卡酱 1小匙(也可用香草精替代)

布朗尼奶油霜 (可免)
黄油 3大匙
牛奶 3大匙
糖 2大匙
黑巧克力豆 90克
香草精 1滴


IMG_8229– melt butter & chocolate over a simmering pot of fire

– preheat oven to 180 degrees C and line baking pan. grease baking paper with spray or butter

– stir together milk & coffee

– add sugar into chocolate/butter mixture, followed by eggs. stir, then add in coffee milk solution

– sieve in flour & baking soda. mix well

– finally, stir in toblerone & pecan

– spoon batter into pan and bake for 30-35 mins. i baked mine for 34 mins
面糊倒入烤盘,送入烤箱烤 30-35分钟。我烤了 34分钟

– whilst baking brownie, prepare frosting. place milk, butter and sugar in saucepan and bring to a rolling boil. remove from heat then add in chocolate chips and vanilla. stir till chips are completely melted

– if you are using a 6 inch pan, the brownie would have risen a bit. remove brownie from pan, and place it between 2 wire racks, press slightly to get it back in shape. pour and spread frosting evenly on brownie and allow to set for 1 hours

IMG_8232I am linking this post to “Cook & Celebrate: Christmas 2014” event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe



Pollution index: 95 (good)



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