Espresso Cashew Brownies
Inspired by techniques from Serious Eats.
Fudgy dark chocolate brownies with espresso melted into the batter and toasted cashews through and on top.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 251 kcal |
| Protein | 4 g |
| Carbohydrate | 24.8 g |
| of which sugars | 16 g |
| of which free sugars | 15.4 g |
| Fat | 15.7 g |
| of which saturates | 7.5 g |
| Fibre | 1.8 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 150 g unsalted cashews 100 g chopped for the batter, 50 g halved for the top
- 110 g unsalted butter
- 200 g dark chocolate (60-70% cocoa), chopped
- 2 tsp instant espresso powder
- 140 g caster sugar
- 60 g dark brown soft sugar
- 3 g fine sea salt or table salt about ½ tsp
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 75 g plain flour
- 1
Toast. Heat the oven to 180 °C (160 °C fan), spread the cashews on a tray and toast 6-8 min until pale gold, then cool. Chop 100 g and halve the rest.
- 2
Melt. Melt the butter, chocolate and espresso powder together gently, stir until smooth and let it stand 5 min.
- 3
Mix. Whisk in both sugars and the salt, add the eggs one by one, whisking hard after each, then stir in the vanilla.
- 4
Fold. Fold in the flour and the chopped cashews, scrape into the lined tin and scatter the halved cashews over the top.
- 5
Bake. Bake 24-28 min, until the crust is set and a cocktail stick comes out with moist crumbs.
- 6
Cool. Cool fully in the tin before lifting out and cutting into 16 squares.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
