Breakfast
Chocolate and oat breakfast brownies
A breakfast treat: squidgy chocolate brownies baked with pecan nuts and oats and a shot of strong coffee, cut into squares and served with fresh fruit and a cup of freshly brewed coffee for a breakfast treat.
The photograph is an AI-generated serving illustration. Total time is an estimate; makes 16 squares as written.
Method
- 01
Grease and line the base and sides of a 23 cm square brownie tin. Preheat the oven to 180 degrees C.
- 02
Place the butter cubes and chopped dark chocolate in a large glass bowl and fit the glass bowl over a pot of simmering water (don't allow the base of the bowl to touch the water below it). Stir the chocolate-butter mixture until melted, then remove from the heat.
- 03
Next, stir the beaten eggs, 30 ml brewed coffee, vanilla essence and castor sugar into the melted mixture. Mix well to combine and to dissolve most of the sugar.
- 04
Sift the cake flour, cocoa powder and salt into the mixture, and fold gently to combine, without overtaxing.
- 05
Fold in the pecan nuts and oats, and pour the mixture into the prepared brownie tin.
- 06
Bake the brownies in the preheated oven, 30 minutes, until they feel set but still squidgy in the middle.
- 07
Remove the brownies from the oven and allow to cool, about 30 minutes, before slicing into 16 squares.
- 08
Serve with your choice of fruit, if desired, and a cup of freshly brewed coffee for a breakfast treat.
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