A yummy chocolate recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American Restaurant in the 2009 I Love FOOD awards.



  • 250g Unsalted butter

  • 1 Cup White sugar

  • 35g Unsweetened cocoa powder (sifted)

  • 2 Tbls Kahlua

  • 1 Cup Cream

  • 1/8 Tsp Salt

  • 1 Tsp Dry instant coffee

  • 1 Tsp Vanilla


  • 250g Unsalted butter

  • 1 Cup Dutch processed cocoa

  • 2 Cups White sugar

  • 4 Large eggs

  • 1 Cup Flour

  • 1 Cup Chopped walnuts

  • 1 Tsp Vanilla

  • ¼ Tsp Salt


  • ¼ Cup( Prepared) strong hot coffee

  • 6 Tbls Unsalted butter

  • ½ Cup Dutch processed cocoa

  • 2 Cups Icing sugar



  • 1.

    Melt the butter in a medium size heavy saucepan over low heat.

  • 2.

    Add the sugar, cocoa, Kahlua, cream & salt.

  • 3.

    Stir over moderate heat until the mixture comes to a boil.

  • 4.

    Add the instant coffee & stir to dissolve.

  • 5.

    Reduce the heat & let simmer for 5 minutes.

  • 6.

    Remove from the heat & stir in the vanilla.


  • 1.

    Preheat the oven to 150C.

  • 2.

    Melt butter in a double boiler & stir in the cocoa.

  • 3.

    Remove from the heat then stir in sugar.

  • 4.

    Break eggs into the mixture one at a time, then add flour & stir to combine.

  • 5.

    Add walnuts, vanilla & salt.

  • 6.

    Stir to combine all the ingredients.

  • 7.

    Pour into a Swiss roll pan .. 30cm x 25cm that has been greased & lightly floured.

  • 8.

    Bake for approximately 20 minutes in convection oven.

  • 9.

    (Rotate pan 180° after 10 minutes if not cooking in convection oven).

  • 10.

    Do not overcook.

  • 11.

    Leave the brownies to cool in the pan for a few minutes then turn out onto cooling rack.

  • 12.

    Pour the frosting over top of brownies straight away.

  • 13.

    Cool for approximately 40 minutes at room temperature, or refrigerate to cool before cutting.

  • 14.

    Cut into 10cm x 10cm x 14cm triangles and slice each triangle in half through the middle.


  • 1.

    Make the coffee with hot water & add to the (room temperature) butter, cocoa & icing sugar.

  • 2.

    Stir until smooth.


  • 1.

    Pipe about 2 tablespoons of the mocha chocolate sauce in a zig-zag pattern on each serving plate. Place the bottom half of a brownie triangle on top, then a scoop of vanilla ice-cream in the centre of the triangle. Drizzle more sauce over the ice-cream and place the frosted half of a brownie triangle on top of the ice-cream.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 344kj
  • Fat Total 22g
  • Saturated Fat 12g
  • Protein 3g
  • Carbohydrate 36g
  • Sugar 28g
  • Sodium 104mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Andrea171Report
Hello Lincoln! Thanks for the heads up!