InspiredtoBake is becoming something of a regular in the Recettes section of 5-Plus Dimanche. Last sunday, they feautured my white chocolate-topped Mochaccino Brownies reminding me that it’s been ages since I last baked anything that remotely looked, or rather tasted, like brownies. So it only seemed right that my next post were to be about my favourite lunchbox chocolate treat. Squares of intense chocolately delight, brownies are the thing I’d prescribe ‘stat’ to any chocolate addict going into withdrawal.

Adapted from What the Fruitcake?! by Mandy Mortimer, I topped mine with a thin caramel glaze that you can barely make out on the photos. If you are scared of working with bubbling, sticky, hot caramel, you can totally do without it, so no worries. My recommendation is that you serve these rich fudge-like brownies as bite-size portions so that you can fool yourself into believing that they’d have no visible effect on your waitline. Well, until you step into that new trendy party dress you just bought last month, that is..



200 g good quality dark chocolate (70% cocoa mass)

100 g unsalted butter

2 medium eggs, room temperature

1/2 cup granulated white or golden sugar

1/3 cup all purpose flour

1 1/2 tsp instant coffee granules

1 tsp vanilla extract

3/4 tsp baking powder

1/4 tsp table salt

3/4 cup pecan nuts, chopped

For the Topping

1/2 cup granulated sugar

2 tbs cup water

1 tbs light corn syrup

1/3 cup heavy cream

1 tbs unsalted butter, room temperature

1/4 cup pecan nuts, chopped


  • Preheat oven to 180°C (160°C Fan Assisted). Grease and flour a 6″x 6″ square baking pan and line with parchment.
  • In a heatproof bowl over a pot of simmering water, carefully melt the unsalted butter and dark chocolate together.

  • Allow to cool for about 10-15 mins. In a large bowl, lightly beat together eggs, instant coffee, vanilla and granulated sugar.
  • Slowly stir the warm chocolate mixture into the egg mixture and allow to cool completely to room temperature.

  • In a separate bowl, sift together the flour, baking powder and salt. Fold into the cooled chocolate mixture.
  • Fold in 3/4 cup pecan nuts and pour mixture into the prepared dish. Bake for about 15 minutes.

  • Remove from the oven and rap the baking dish on the counter to let the air to escape from between pan and brownie dough.
  • Bake for another 10 minutes or until a toothpick comes out clean. Allow to cool thoroughly to room temperature.

  • For the topping, put sugar, water and corn syrup in a medium, heavy bottomed saucepan. Stir to combine the ingredients.
  • Put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber for 5-10 minutes.

  • Lower the heat a bit and, standing back from the saucepan, add the cream and butter. Stir to dissolve any lumps.
  • Pour the caramel on top of the brownie and sprinkle with remaining pecan nuts. Allow to set for about 30 minutes.

  • Cut into squares and serve. Store in an airtight container at room temperature for up to 3 weeks.
  • Store in an airtight container in the fridge for up to 4 weeks. Wrap well and freeze for up to 6 months.

I’m pretty sure they won’t last that long though!