Yelly Eats

Coffee and walnut brownies

I am doing something yummy for money!

Our office is doing a week-long bake sale to raise money for Comic Relief.  Comic Relief is a charity based in the UK that was set up in 1985 that aims to raise money to tackle the root causes of poverty and social injustice.  The money that gets raised each year helps so many people and I enjoy doing my bit to contribute, albeit in a very small way.

I’m going to bring coffee and walnut brownies tomorrow.  It’s still chocolate but it’s got a distinct coffee taste that cuts through the chocolate quite nicely, or at least, I think so!  I love the recipe enough to share it.  I think this would be great with a cup of milky tea or, what else, coffee!  If you try the recipe, please tell me what you think!  I’d love the feedback.

Ingredients:Coffee and walnut brownies cooling
200g dark chocolate, roughly chopped
175g butter
25g instant coffee granules
200g caster sugar
125g brown sugar
150g plain flour
100g walnuts, roughly chopped
3 eggs


  1. Preheat oven to 170°C.
  2. Prepare a baking tray by greasing and lining with parchment paper and set aside.  I learned that when you grease the baking tin that you plan to use, it’s a good thing to also grease the parchment paper you line the baking tin with.  It prevents the parchment from sticking to the cakes and makes for easy removal.
  3. In a bowl, mix flour and choppped walnuts together, making sure that the walnuts are completely coated in flour.
  4. Place chocolate, butter and instant coffee granules in a heat-proof bowl over a sauce pan of simmering water.  Leave until melted completely but making sure you stir once or twice to make sure that everything is combined properly.  Remove from the heat once everything is melted completely and well-incorporated.
  5. In a free-standing mixer (this can also be done by hand or a hand-held mixer), mix sugars and egg and beat until the mixture is smooth and fluffy-looking.  I read somewhere that this usually takes about 5 minutes, but what I look out for is a change in colour, the batter becomes a paler shade of what you when you started to cream the sugars.  Pour chocolate mixture slowly into egg and sugar mixture and mix until everything is well-combined.  Add the flour and walnut mixture and mix until the batter is thick and smooth.
  6. Spoon the mixture into the prepared baking tray and bake in the preheated oven for 30-35 minutes, until a skewer inserted comes out clean.  The top will look shiny and flaky.  Be careful not to over cook as the brownie can become hard and very chewy.
  7. This can make up to 24 squares, depending on how large your slices are.

Coffee and walnut brownies

Yelly Eats

Food for the gods, a Filipino tradition

I grew up enjoying food for the gods during Christmas and I always thought that it would be such a complicated recipe because, well, at the time, you couldn’t exactly buy the ingredients from your local supermarket.  It was such a treat when people gave us a box of these lovely sweet treats and I remember when we were handed one each after dinner so that we could make it last.  This was before my Lolo Ani opened a bakery and started baking these in huge quantities and we had food for the gods on tap every Christmas!

Food for the gods are really date and walnut bars.  I don’t really know why they’re called food for the gods, maybe because they are scrummy and so wonderfully to eat!  I’ve tried several recipes and after a few tweaking exercises, I may have cracked it.

I brought this to work today so that I could share it with my officemates.  I am merely continuing the Filipino tradition of giving away food for the gods at Christmas!

Here’s my recipe:Food for the gods aka date bars


150g all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
225g brown sugar
125g unsalted butter, melted
150g walnuts, coarsely chopped
150g dates, coarsley chopped


  1. Preheat the oven to 175°C.
  2. In a mixing bowl, mix flour, salt and baking powder together with a balloon whisk until well combined.  Add walnuts and dates and mix with a spatula until the dates and nuts are well-covered with the flour mixture and well-distributed within the flour mixture.  Doing this will ensure that the dates and the nuts do not sink to the bottom of the mixture.
  3. In a mixing bowl (am using a free standing mixer but you can also do this by hand with a balloon whisk), combine melted butter and sugars and beat until the mixture is smooth and almost creamy.  Add the eggs one at a time, making sure that the egg is well-combined before adding the next one.  Add the flour-date-nut mixture in quarters.  Mix until everything is well-distributed and you cannot see any flour.
  4. Spread mixture in a greased 17.5cm x 26.5cm (or thereabouts) pan lined with baking parchment (I learned that lining the baking pan with parchment is good because it makes it easy to release the cake from the pan) and bake for 30-35 minutes or until a toothpick inserted comes out clean.  This recipe makes up to 24 squares.