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Makes 12 brownies per recipe

INGREDIENTS

For the coffee pecan brownies:

1 tbsp. instant coffee granules
1 cup chocolate pudding mix
1/2 cup sweetened condensed milk
4 oz. butter, softened
2 eggs, beaten
3 oz. self-raising flour
3 oz. pecans, finely chopped
1/2 tsp. instant coffee granules
3 oz. icing sugar, sifted

For the peanut butter brownies:

1 vanilla pudding mix
5 oz. crunchy peanut butter
6 oz. dark brown sugar
2 eggs
3 oz. self-raising flour
3 oz. peanut butter chips
1/2 tsp. smooth peanut butter, softened
3 oz. icing sugar, sifted

For the butterscotch almond brownies:

1 butterscotch pudding mix
6 oz. soft brown sugar
2 eggs
4 oz. self-raising flour
3 oz. white chocolate chips
1 tsp. vanilla extract
3 oz. ground almonds
icing sugar to dust

METHOD

For the coffee brownies:

Preheat oven to 325 F (160 C). Using a food processor, blend coffee granules, pudding mix, milk, butter, eggs, and self-raising flour. Mix well. Fold in pecan bits.

Spoon batter into a greased 11 x 7 inch baking pan. Bake for 25 minutes until cake bounces back with little pressure. Cool in pan. Turn out onto wire rack.

Using the food processor, combine instant coffee and icing sugar. Blend until smooth. Put wire rack on top of a cookie sheet. Pour icing over cake and spread with a palette knife. Allow to set and slide cake onto a bread board. Cut into 12 squares. Serve cold.

For the peanut butter brownies:

Preheat oven to 325 F (160 C). Using a food processor, add vanilla pudding mix, crunchy peanut butter, dark brown sugar, eggs, and self-raising flour. Mix well and fold in peanut butter chips.

Spoon batter into an 11 x 7 inch greased cake pan. Bake for 25 minutes until cake bounces back with little pressure. Cool in pan. Turn out onto wire rack.

Using the food processor, blend smooth peanut butter and icing sugar. Blend until smooth. Put the wire rack onto a cookie sheet. Spread peanut butter icing onto cake, covering sides. Allow to set and cut into 12 squares. Serve cold.

For the butterscotch brownies:

Preheat oven to 325 F (160 C). Using a food processor, add butterscotch pudding mix, brown sugar, eggs, flour, vanilla extract, and ground almonds. Mix well and fold in white chocolate chips.

Spoon batter into an 11 x 7 inch greased cake pan. Bake for 25 minutes until cake bounces back with little pressure. Cool in pan. Turn out onto wire rack. Dust cake with icing sugar and cut into 12 squares. Serve cold.