Barleycup Mocha Brownies
User Reviews
5
Barleycup Mocha Brownies
Description
These Barleycup Mocha Brownies begin by melting butter, then stirring in sugar, cocoa powder, Barleycup, and vanilla extract to create a smooth, chocolatey base with a mild coffee undertone. Eggs are incorporated next, followed by gently mixing in self-raising flour to maintain a tender, fudgy crumb. The batter is baked in an 8” square pan until the edges are set and the center remains soft and moist. Once cooled, the brownies are cut into squares.
A separate drizzle is prepared by dissolving Barleycup and vanilla in warm water, then mixing with powdered sugar to create a thin glaze. This is drizzled over the brownies, adding a sweet finish with a light, roasted flavor. The resulting brownies balance chocolate and barley coffee elements, providing a unique variation on classic mocha desserts.
These brownies offer a soft, squidgy center typical of well-made brownies, complemented by a gentle bitterness from cocoa and Barleycup. They work well as a snack or dessert, paired with coffee or milk.
Ingredients
- 110 g butter ½ cup
- 150 g sugar ¾ cup
- 4 tablespoons cocoa powder unsweetened
- 1 tablespoon Barleycup or coffee
- 1 teaspoon vanilla extract
- 2 egg lightly beaten, large, free range
- 100 g self-raising flour ½ cup
For the Barleycup Vanilla Drizzle
- 1 teaspoon Barleycup
- 1 teaspoon vanilla extract
- 8 tablespoon powdered sugar icing sugar
Instructions
- Preheat oven to 180°C/160°C fan/350°Line an 8” x 8” square baking pan with baking paper.
- Melt the butter in a medium saucepan (choose one large enough to hold all the ingredients as the batter will all be made in the same po.
- Remove from the heat and stir in the sugar, cocoa powder, Barleycup and vanilla until it’s all melted together and the sugar starts to dissolve.
- Mix in the eggs until completely combined.
- Sift in the flour and gently mix by hand to combine. Be sure not to overbeat the mixture or the brownies won’t be as fudgy.
- Pour the batter into the prepared tin and spread out evenly to the edges.
- Bake for 25 minutes or until the edges dry out and the brownie is just set but still soft and squidgy in the centre. They will continue to firm up slightly out of the oven. Leave to cool completely in the tin then carefully lift it out and cut into squares.
- Meanwhile, make the drizzle by mixing the Barleycup and vanilla into 1 teaspoon of warm water until dissolved. Add to the icing sugar and mix well. If necessary to get a drizzling consistency, add a little more water to thin, or sugar to thicken. Drizzle over the completely cooled brownies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 58mg | 2% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 200IU | 4% |
| Calcium | 7mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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