Barleycup Mocha Brownies

Barleycup Mocha Brownies are a delicious treat. The Barleycup is a coffee alternative that brings flavours of roasted grains and chicory roots to the chocolate brownies. A Barleycup vanilla drizzle tops them off beautifully.

Recipe commissioned by Barleycup.

Barleycup Mocha Brownies are soft, chocolatey and delicious. The Barleycup vanilla drizzle makes for a tasty and eye-catching topping.

Rather than coffee, in these brownies the mocha flavour comes from chocolate and Barleycup - a caffeine free alternative that's made of a delicious blend of roasted cereal grains and chicory roots.

You only need 10 ingredients and 35 minutes for these delicious brownies. So it's perfect for sitting down and having a mindful moment with a caffeine-free hot drink and a treat.

You'll also love this easy Cappuccino Cake.

What is Barleycup?

Barleycup is made from roasted cereal grains and chicory roots (roasted barley, rye and chicory), making it a great caffeine free natural alternative to tea and coffee. It has 100% natural ingredients with no artificial additives, and it's also vegan and a source of fibre.

It's a natural instant drink, with no added sugars and only 10kcals per cup. It's a perfect way to swap your mid-morning coffee for a cup of the caffeine-free drink, a natural choice made with barley, rye and chicory.

I've been drinking Barleycup for years as I love the full bodied roasted flavour and that it's caffeine free. I usually have a cup of coffee in the morning, but then switch to Barleycup mid-morning. That way I can still enjoy hot drinks, but I won't be up all night or have my head spin with too much caffeine!

It's sort of hard to describe the flavour of it, but it's not dissimilar to coffee. However there's nothing ever harsh about it and rather it's mild, mellow and comforting with a lovely aroma. I have it black, or sometimes with milk. For a sweeter treat I love it with vanilla soy milk.

Barleycup is also really great for baking and I adore it in these brownies.

The drink comes in four tasty varieties. Powder, Granules, Organic and with Dandelion. It's a great vegan drink for people who are looking to reduce their caffeine intake.

How to make these Brownies

You will need:
Barleycup (all varieties work well)
Butter
Sugar
Cocoa powder
Vanilla
Eggs
Flour

For the drizzle you will need:
Barleycup
Vanilla
Icing sugar

Tools:
Large saucepan
Wooden spoon or whisk
20cmx20cm (8"x8") square baking pan
Baking paper

Get the recipe

Disclosure: This recipe was commissioned by Barleycup, but all opinions are my own. 

Check out the Veggie Desserts + Cakes cookbook on Amazon

📖 Recipe

Barleycup Mocha Brownies

Kate Hackworthy | Veggie Desserts

These easy, tasty mocha brownies have caffiene-free Barleycup instead of coffee.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 136 kcal

Ingredients

 

• 110 g (½ cup) butter
• 150 g (¾ cup) sugar
• 4 tablespoons unsweetened cocoa powder
• 1 tablespoon Barleycup or coffee
• 1 teaspoon vanilla extract
• 2 large free range eggs lightly beaten
• 100 g (½ cup) self-raising flour

For the Barleycup Vanilla Drizzle

• 1 teaspoon Barleycup
• 1 teaspoon vanilla extract
• 8 tablespoon powdered icing sugar

Instructions

 

• Preheat oven to 180°C/160°C fan/350°Line an 8” x 8” square baking pan with baking paper.
• Melt the butter in a medium saucepan (choose one large enough to hold all the ingredients as the batter will all be made in the same po.
• Remove from the heat and stir in the sugar, cocoa powder, Barleycup and vanilla until it’s all melted together and the sugar starts to dissolve.
• Mix in the eggs until completely combined.
• Sift in the flour and gently mix by hand to combine. Be sure not to overbeat the mixture or the brownies won’t be as fudgy.
• Pour the batter into the prepared tin and spread out evenly to the edges.
• Bake for 25 minutes or until the edges dry out and the brownie is just set but still soft and squidgy in the centre. They will continue to firm up slightly out of the oven. Leave to cool completely in the tin then carefully lift it out and cut into squares.
• Meanwhile, make the drizzle by mixing the Barleycup and vanilla into 1 teaspoon of warm water until dissolved. Add to the icing sugar and mix well. If necessary to get a drizzling consistency, add a little more water to thin, or sugar to thicken. Drizzle over the completely cooled brownies.

Nutrition

Calories: 136kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 35mgSodium: 58mgPotassium: 35mgFiber: 1gSugar: 13gVitamin A: 200IUCalcium: 7mgIron: 0.6mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.