Dalgona Coffee Topped Chocolate and Walnut Brownies

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    777

An easy and indulgent recipe for fudgy chocolate brownies served warm with a whipped coffee topping. ‘Dalgona coffee’ is a simple mixture of instant coffee granules, sugar and hot water whisked until frothy - do not try to use ground coffee or espresso powder, you must use instant coffee granules for this recipe to work. Serve the warm brownie with a scoop of vanilla ice cream or crème fraiche, topped with a generous spoonful of the coffee topping.

recipe updated Oct 28, 2025

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Unsalted butter icon
    Unsalted butter
    250 g
  • Walnuts icon
    Walnuts
    50 g
  • Water icon
    Water
    100 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    290 g
  • Dark brown sugar icon
    Dark brown sugar
    100 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Cocoa powder icon
    Cocoa powder
    80 g
  • Plain flour icon
    Plain flour
    65 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Salt icon
    Salt
    1 pinch
  • Milk chocolate chips icon
    Milk chocolate chips
    80 g
  • Instant coffee icon
    Instant coffee
    10 g
  • Whipping cream icon
    Whipping cream
    250 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Square pan - 9"

Step preview

  1. Preheat the oven - 180ºC
  2. Grease a square tin and line with parchment paper
  3. Fit the Creaming Beater
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Heat until melted - 10 minutes, 60°C, speed Stir 1
  6. Transfer the mixture into a clean bowl and set aside
  7. Remove the Creaming Beater, fit the Whisk Tool
  8. Add the ingredients into the appliance bowl
  9. Whisk until light and fluffy - 3 minutes, speed 5
  10. Then add the melted chocolate and butter
  11. Whisk until combined - 1 minute, speed 5
  12. Remove the Whisk Tool, fit the K-Beater
  13. Add the ingredients into the appliance bowl
  14. Mix until combined - 30 seconds, speed 1
  15. Transfer the mixture into the tin and level with a spatula
  16. Bake until the middle of the cake is set - 40 minutes, 180ºC
  17. Reduce the oven temperature - 170°C
  18. Bake until a skewer inserted comes out mostly clean - 10 minutes, 170ºC
  19. Remove from the oven and let cool in the tin
  20. Making the coffee topping:
  21. Clean the appliance bowl and fit the Whisk Tool
  22. Add the ingredients into the appliance bowl
  23. Whisk until frothy - 3 minutes, speed 5
  24. Whisk until light, airy and doubled in volume - 1 minute, speed Max
  25. Then add whipping cream
  26. Whisk until light and airy - 1 minute 30 seconds, speed Max
  27. Slice the warm brownie into pieces
  28. Serve immediately
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