Mocha Brownie

For an afternoon tea – a sip of coffee, a bite of brownie, who doesn’t like it? And today we would like to share with you the brownie with its own coffee aroma, isn’t it even more fascinating! – Provided by our advisor Ms Koly Chan


2 eggs
¼ teaspoon salt
60g Sugar
75g Butter
80g Chocolate
25g low-gluten flour
8g unsweetened cocoa powder
3g unsweetened coffee powder
50g nuts
10g raisins


  1. Preheat the oven to 180°C.
  2. Insert the butterfly, put the egg salt and sugar in the mixing bowl, beat at 6 min/speed 4. Remove the butterfly, pour the egg batter into a bowl for later use.
  3. Put butter and chocolate in mixing bowl and melt 5 min/55°C/speed 0.5.
  4. Add the beaten egg batter and mix at 15 sec/speed 4.
  5. Add low-gluten flour, unsweetened coffee powder, unsweetened cocoa powder and crushed nuts, mix gradually at 15 sec/speed 3, then add dried raisins.
  6. Use a spatula to mix it slightly, pour it into a square baking tin (18 cm) lined with parchment paper, and bake it at 180°C for 25 min. Take it out and let it cool down at room temperature before serving.

Interested to learn more?