I could dive into politics after last night’s Super Tuesday, but this space is my happy place, so instead I’m sharing Mocha Cashew Brownies — a comforting treat that never fails. Brownies are the kind of thing you can always count on.
Lately this blog has been leaning healthier and more plant-forward, so I wanted to shake things up with something indulgent. I’d planned mocha-hazelnut brownies, but hazelnuts were surprisingly unavailable at multiple stores, so I swapped in cashews instead. I had a big container of cashews in the pantry and wanted a mix-up from the usual pecans or walnuts.
The recipe comes from a well-loved baking book simply titled “Baking,” a generous gift from a former roommate before she moved abroad. It’s a substantial cookbook with many dependable recipes; searching for a book called only “Baking” online doesn’t always yield useful results, so I’ll spare you a useless link.
These brownies come together quickly. The method is straightforward: melt chocolate and butter, dissolve instant coffee in warm water, then cream eggs and sugar until light. Fold the chocolate and coffee mixtures into the eggs, sift in flour and baking powder, and finish with chopped cashews. Reserve a handful of nuts for snacking while the brownies bake — it’s the best part of the process.
I like a light dusting of powdered sugar on top for extra charm and sweetness. These mocha brownies pair chocolate with a hint of coffee, so they feel like a cozy, grown-up treat — perfect for dessert or, if you’re inclined, a cheeky breakfast that covers both coffee and baked goods in one bite. No judgment here; we’re adults and can make our own rules.
BEER BROWNIES are another fun variation if you’re craving more brownie ideas.
Mocha Cashew Brownies
Ingredients
- 4 ounces of semisweet chocolate
- 4 ounces of unsalted butter
- 1 tablespoon of instant coffee powder
- 1 tablespoon of warm water
- 1 cup of brown sugar
- 2 eggs
- ⅔ cup of all-purpose flour
- ½ teaspoon of baking powder
- ½ cup of cashews, roughly chopped
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish and set aside.
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In a small saucepan over low heat, melt the semisweet chocolate and butter together, stirring frequently until smooth. Remove from the heat and let cool slightly.
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Stir the instant coffee into the warm water until dissolved and let the mixture cool a little.
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In a large bowl, cream the eggs and brown sugar until light and fluffy. Fold in the chocolate and coffee mixtures until well combined.
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Sift in the flour and baking powder, then fold gently until incorporated. Stir in the chopped cashews.
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Pour the batter into the prepared pan and bake for 25–30 minutes. A toothpick inserted in the center should come out clean when they’re done.
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Allow the brownies to cool slightly, then slice into squares and enjoy.